Low Sodium Gluten Free Quinoa Tabbouleh

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the quinoa

½ cup white quinoa
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1 cup water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

2 cups fresh flat-leaf parsley, finely chopped (about 2 large bunches)
¼ cup fresh mint leaves, finely chopped
2 medium tomatoes, seeded and finely diced
1 medium english cucumber, finely diced
4 scallions (green tops only), thinly sliced

For the dressing

3 tbsp fresh lemon juice (from about 1 large lemon)
3 tbsp extra-virgin olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

Instructions

1
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, then drain well. Combine the rinsed quinoa, 1 cup water, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes.
2
Remove the saucepan from the heat, uncover, and fluff the quinoa with a fork. Spread it in a thin layer on a large plate or sheet pan and let it cool to room temperature, about 20–30 minutes.

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