Qunioa Tabbouleh

I love tabbouleh.  And I love quinoa.  But I've always eaten it with the traditional recipe, with bulghar wheat.  I had lunch downtown the other day and was of their side options of "Quinoa Tabbouleh."  I am so bad about thinking outside the box.  I hate that I've been making this for decades and not tried this.  This will definitely be my "Go-to" tabbouleh recipe from here on out.

QUINOA TABBOULEH (6-8 servings)

1 cup quinoa
1/2 tsp kosher salt, or more to taste
2 Tbsp fresh lemon juice
1 garlic clove minced (1 tsp), or more to taste
1/2 cup EVOO
Freshly ground black pepper
1 English cucumber, or 2-4 pickling cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

Bring quinoa, 1/2 tsp salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat.  Reduced heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.  Remove from heat and let stand, covered, for 5 minutes.  Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl.  Gradually whisk in olive oil.  Season dressing to taste with S&P.

Spread out quinoa on a large rimmed baking sheet; let cool  Transfer to a large bowl; mix in 1/4 cup dressing.  DO AHEAD:  Can be made 1 day ahead.  Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat.  Season to taste with S&P.  Drizzle dressing over.

Recipe Source:  www.bonappetit.com