2/3 cup quinoa, uncooked
2 tablespoons fresh lemon juice
2 garlic cloves, crushed and finely chopped
1/2 cup olive oil
1 small zucchini or 2 Persian cucumbers, quartered and sliced (I prefer zucchini because it stays fresher longer)
20 cherry tomatoes, halved
1 1/2 cup flat-leaf parsley, chopped
1/2 cup fresh mint, chopped
2 scallions, thinly sliced
Sea salt and pepper to taste
1. In a medium saucepan combine 1 1/4 cups water, quinoa and a dash of salt to a boil. Reduce heat and simmer for about 10 minutes. Remove from heat and let sit for 5 minutes. Drain any excess water and put quinoa in a large mixing bowl to cool.
2. In a small bowl combine lemon juice, garlic and olive oil. Season to taste with salt and pepper.
3. Add the zucchini/cucumber, tomatoes, parsley, mint, and scallions to the quinoa. Gently toss to combine all ingredients.
4. Drizzle the lemon/olive oil mixture over the tabbouleh. Gently toss to ensure the dressing is distributed evenly.
5. Serve and enjoy!