Quinoa Tabbouleh

Soo... this is a little different from your typical Tabbouleh. Quinoa replaces the traditional bulgur for something new. It's pretty tasty, I promise.

My favorite way to serve this tabbouleh is wrapped in pita with a generous amount of hummus. Because hummus  makes everything better, right?

Quinoa Tabbouleh
Adapted from this recipe.
Servings: 4

Ingredients:

• 1 cup vegetable broth
• 1/2 c. dry quinoa
• 1/2 c. lemon juice
• 1/4 c. Extra Virgin Olive Oil
• 4 c. finely chopped flat leaf parsley
• 1 English cucumber, finely chopped
• 1/8 to 1/4 c. finely chopped mint leaves
• 3/4 c. finely chopped tomatoes
• Kosher salt and black pepper to taste

Instructions:

In a saucepan, bring the vegetable stock to a boil.

Meanwhile, toast the quinoa: In a small skillet over medium-high heat, add quinoa and toast, stirring occasionally for about three minutes. The quinoa should be fragrant - sort of nutty.

Transfer the quinoa to the saucepan (containing the stock) and reduce the heat to low. Cover and cook about 12 minutes, or until the quinoa is tender and has absorbed all the stock. Remove from heat and allow the quinoa to cool.

While the quinoa is cooling, whisk the lemon juice and olive oil in a small bowl. Set aside.

In a large bowl, combine the cooled quinoa with the parsley, cucumber, mint and tomatoes. Add the lemon juice and olive oil dressing to taste and toss to mix. Season with salt and pepper, or additional lemon juice as desired.