Quinoa Tabbouleh Salad with Tomato, Parsley & Mint

Directions

1. Start by cooking the quinoa: combine it with water and a pinch of salt in a small saucepan, bring to a boil, then lower to a simmer, cover, and cook about 15 minutes. Remove from heat and keep covered for 5 minutes to steam.
2. While the quinoa rests, wash and dry all fresh produce so they’re ready to chop.
3. Juice the lemons into a medium bowl to start the dressing.
4. Peel and finely mince the shallot, then add it to the bowl with the lemon juice along with the extra virgin olive oil, the ground coriander, cumin, garlic powder, and a pinch of salt and pepper. Whisk until the dressing is smooth.
5. Dice the tomato into small pieces and add it to the dressing bowl.
6. Strip the parsley leaves from the stems, chop them finely, and stir into the dressing.
7. Ready the mint by removing the leaves from the stems, then finely mince and add to the bowl with the other herbs. Stir to combine and set aside.
8. When the quinoa is done, spread it on a baking sheet or pan to cool for about 5 minutes, then transfer it to the herb-dilled dressing and fold to mix into the tabbouleh.
9. Taste and adjust seasoning if needed, then divide the salad between plates or bowls to serve.