Enhanced Gluten-Free Quinoa Tabbouleh

Ingredients

• Quinoa (1 cup, rinsed)
• Water (2 cups)
• Cucumber (1 medium, diced)
• Tomatoes (2 medium, diced)
• Red onion (1/4 cup, finely chopped)
• Fresh parsley (1/2 cup, chopped)
• Fresh mint (1/4 cup, chopped)
• Lemon juice (3 tablespoons)
• Olive oil (3 tablespoons)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)

Instructions

1. Begin by rinsing the quinoa under cold water in a fine mesh strainer to eliminate any bitterness. This step is crucial for achieving a clean flavor.
2. In a medium saucepan, bring 2 cups of water to a rolling boil. Add the rinsed quinoa, reduce the heat to low, cover, and allow it to simmer for 12-15 minutes, or until the quinoa is fluffy and all the water is absorbed.
3. Once cooked, remove the saucepan from heat and let the quinoa cool for about 10 minutes with the lid on to ensure it remains fluffy.
4. In a large mixing bowl, combine the cooled quinoa, diced cucumber, diced tomatoes, finely chopped red onion, chopped parsley, and chopped mint. The mix of colors and textures will be visually appealing.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create a bright and zesty dressing.
6. Pour the dressing over the quinoa mixture and gently toss to combine, ensuring all ingredients are well-coated and flavors meld.
7. For the best flavor, refrigerate the tabbouleh for at least 30 minutes before serving. This allows the flavors to develop and intensify.
8. Serve chilled as a refreshing light meal or side dish. It pairs wonderfully with grilled chicken, fish, or can be enjoyed with warm pita bread for a delicious Mediterranean experience.