Quinoa Tabbouleh

• 1 1/2 cups black quinoa
• 1 medium cucumber
• 1 pint cherry tomatoes, halved
• 1/2 cup chopped cilantro
• 1/2 cup chopped parsley
• 1/2 cup chopped mint
• 4 scallions, thinly sliced
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• Kosher salt
• Freshly ground black pepper

1. Bring a pot of boiling salted water to a boil, then whisk in the quinoa and boil until tender, 12 to 15 minutes.
2. Drain the quinoa and let cool to room temperature.
3. Peel and seed the cucumber, then cut into 1/2 -inch pieces.
4. In a serving bowl, stir together the cucumber, tomatoes, cilantro, parsley, mint, scallions, oil, zest, juice, 1 teaspoon salt and 1/2 teaspoon pepper.
5. Stir in the quinoa and season with salt and pepper to taste.
6. Serve.

black quinoa, cucumber, cherry tomatoes, cilantro, parsley, mint, scallions, extravirgin olive oil, lemon zest, lemon juice, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/quinoa-tabbouleh (may not work)