Quinoa tabbouleh

This recipe is based onEquinox Nutrition Pillar Five— Fuel Properly Pre- and Post-Workout— and was created by the culinary minds at the Tasting Table Test Kitchen.

Quinoa Tabbouleh
Serves: 4

1 c. quinoa
2½ tsp. kosher salt, divided, plus more if needed
3 scallions, finely chopped
1 medium tomato, cored and finely chopped
½ English cucumber, finely chopped
½ c. finely chopped fresh mint leaves
¼ c. finely chopped fresh parsley leaves
2 tbsp. finely chopped fresh dill
3 tbsp. fresh lemon juice
2 tbsp. extra-virgin olive oil

Directions:
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 tsp. of salt. Stir to combine, taste, and season with more salt if needed. Serve.