Cucumber Quinoa Tabbouleh

This makes for a super nutritious and delicious vegetarian salad. Great addition to a meal or perfect for a lunchtime snack.

[recipe servings=4-6 time=25 Minutes difficulty=Easy]

[recipe-ingredients]

1 Cup Quinoa

½ tsp Kosher Salt, Plus More

1 Garlic Clove, Minced

1 Lemon, Juiced

1 Tablespoon Olive Oil

1 Medium Cucumber, Diced

½ Small Sweet Onion, Diced

2 Medium Tomatoes, Diced

1 Bunch Parsley Leaves, Chopped

½ Cup Fresh Mint, Minced

[/recipe-ingredients]

[recipe-directions]

1. Combine the
   quinoa in a saucepan with 2 cups of water and a generous pinch of salt.
   Bring to a boil, cover, reduce heat to a simmer, and cook for 12 minutes,
   until the grains are tender and the water is absorbed. Turn off the heat
   and let the quinoa stand, covered, for 5-10 minutes. Transfer the quinoa
   to a large bowl and chill until close to room temperature.
2. Meanwhile,
   in a large bowl, combine garlic, lemon juice, and olive oil. Whisk until
   well combined. Add in the cucumber, onion, tomatoes, parsley, mint, and
   cooled quinoa and toss to combine fully.

[/recipe-directions]

[/recipe]