Minty Quinoa Tabbouleh

This is the Tabbouleh that we have served many farm potlucks. It has become a staple in our busy lives and it keeps well in the fridge for 2 - 3 days if it is well hidden. Tabbouleh is traditionally made with bulgur wheat. This version uses quinoa instead.

1 1/2 cup quinoa

Salt

1 1/2 cups seeded and finely diced tomato (from about 1 large tomato)

1 cup finely chopped fresh parsley,

1 cup peeled, seeded, finely diced cucumber (from 3/4 of a large cucumber)

1/2 cup finely sliced scallion greens or finely diced red onion

1 yellow pepper, finely diced (red or green pepper will work too)

1/2 - 3/4 cup diced creamy feta (or more to taste)

1/2 cup extra-virgin olive oil; more to taste

6 tbsp. fresh lemon juice; more to taste

1/4 tsp. ground cumin

1/2tsp. ground cinnamon

1/2 cup finely chopped fresh mint


Rinse the quinoa well in a bowl of cool water and drain. Bring the quinoa, 1/2 tsp. salt and 3 cups water to a boil in a medium saucepan over high heat. Cover, reduce the heat to medium low, and simmer until the water in absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some of the germ ring may separate from the grains and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn onto a baking sheet to cool.


When cool, fluff the quinoa again and transfer to a large bowl. Add the tomato. parsley, cucumber, scallion, pepper, feta, oil, lemon juice, cumin, cinnamon, and salt to taste. Toss well. Cover and refrigerate to let the flavors mingle, at least 2 hours or overnight.


Before serving, let sit at room temperature for 20 to 30 minutes. Stir in the mint. Taste and add more oil and lemon juice (you will need at least 1 tbsp. of lemon juice), and more salt to taste. Yields about 8 cups.