Quinoa Tabouli

1. 1

   Bring water to a boil in 1-2 quart saucepan.

2. 2

   Stir in quinoa and return to a boil, then turn down to medium and cook, covered for 12 minutes, stirring occasionally to keep quinoa from scorching.

3. 3

   Remove from heat, stir in the minced garlic and onion, fluff with fork and allow to sit, covered for 15 minutes.

4. 4

   Allow quinoa to cool to room temperature, fluffing occasionally with fork.

5. 5

   Transfer quinoa to a large bowl and gently stir in herbs and vegetables.

6. 6

   In a separate bowl, whisk lemon juice briskly while slowly drizzling in olive oil. Pour over tabouli and stir gently to combine completely.

7. 7

   Add sea salt and pepper to taste, then refrigerate for at least 2 hours to allow flavors to meld. Quinoa is best served at room temperature, but it's delicious cold, too.

* Per serving · 4 servings · Values may vary.