We've already put quinoa in breakfast bars and stuffed Korean chicken. The popular whole grain is also a natural substitute in tabbouleh, a Middle Eastern salad traditionally made with bulgur. Our Test Kitchen's version, in which the cracked wheat is swapped for quinoa, is ideal for warm-weather entertaining: The cold side dish is minimally dressed with olive oil and a squeeze of lemon juice and flecked with herbs, tomato, scallions and cucumber. It's summer refreshment in a bowl.
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Cook Time: 12 minutes
1 cup quinoa
2½ teaspoons kosher salt, divided, plus more if needed
3 scallions, finely chopped
1 medium tomato, cored and finely chopped
½ English cucumber, finely chopped
½ cup finely chopped fresh mint leaves
¼ cup finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1. In a medium bowl, add the quinoa and cover with cold water. Agitate the quinoa until the water becomes cloudy. Drain in a fine-mesh sieve and repeat until the water is no longer cloudy when the quinoa is agitated. In a medium saucepan filled with boiling water, add the quinoa and 1 teaspoon of salt. Simmer the quinoa over medium-high heat until the quinoa is tender and has uncoiled, 10 to 12 minutes. Drain in a colander and turn the quinoa out onto a kitchen-towel-lined baking sheet. Let cool for at least 20 minutes.
2. To a large bowl, add the cooled quinoa, the scallions, tomato, cucumber, mint, parsley, dill, lemon juice, olive oil and the remaining 1½ teaspoons of salt. Stir to combine, taste, and season with more salt if needed. Serve. Calories per Serving: 240; Total Carbohydrate: 32g; Sodium: 760mg; Fiber: 4g; Protein: 7g; Fat: 10g