QUINOA TABBOULEH SALAD
Ingredients:
1 cup cooked quinoa or Risoni pasta 1/3 cup scallions or spring onions 2 medium-sized red or white onions, finely chopped 1 cup chopped fresh tomatoes 2 medium-sized cucumbers, seeded and diced 1 cup flat parsley 1/2 cup fresh mint (optional)
Put the raw quinoa in a finemesh strainer and wash it once as you would rice. Cook in 2 cups of water and bring it to a boil over medium-high heat, stirring occasionally so quinoa won’t stick together. Boil for 10-12 minutes until cooked. Fluff it up with a fork.
Pro tips: Chop most of the stems off the parsley but leave a little on for flavor. Roll the leaves into a ball to make chopping easier. Also when cutting vegetables, use a very sharp knife because dull knives bruise vegetables and fruits.
In a big salad bowl, put all the chopped vegetables and herbs and toss them together.
For vinaigrette:
2 to 3 tablespoons freshly squeezed lemon juice 1/3 to 1/2 cup extra-virgin olive oil or sunflower oil 1 clove garlic, minced Salt and pepper Rosemary, sage, basil and mint
Put all ingredients into a small jar, cover and shake before serving on the side or tossed with the salad.