Inca Red Quinoa Tabbouleh

• 1 cup inca red quinoa
• 1 1/2 cups boiling water
• 1/4 cup fresh lemon juice (or juice of 1 1/2 lemons)
• 1/4 cup extra virgin olive oil
• 1 1/2 teaspoons kosher salt
• 1 cup minced scallion, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half (1 pint)
• 1 teaspoon fresh ground black pepper

1. Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
2. Stir and allow it to cool off for about 1 hour.
3. Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
4. Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away. I find this is a good salad to make the day before wanting to serve it.

inca red quinoa, boiling water, lemon juice, extra virgin olive oil, kosher salt, scallion, mint, flat leaf parsley, hothouse cucumber, cherry tomatoes, fresh ground black pepper

Taken from www.food.com/recipe/inca-red-quinoa-tabbouleh-348122 (may not work)