Here’s the recipe I selected ~ Quinoa Tabbouleh. I stayed pretty true to the recipe, carefully measuring ingredients and following directions closely.
Quinoa Tabbouleh from The Picnic Cookbook
1 1/4 cups quinoa
3 tablespoons lemon juice
2 tablespoons water
sea salt and black pepper to taste
1/2 cup extra virgin olive oil
1/3 cup coarsely chopped fresh mint leaves
2 3/4 ounces young flat parsley leaves, coarsely chopped
1 2/3 cups cherry tomatoes, halves (I used cherry)
6 scallions, thinly sliced
Directions (I adapted the directions slightly)
1. Toast quinoa in a dry saucepan over medium heat until it lightly browns and begins to pop.
2. Cover quinoa with boiling water and salt. Lower the heat and simmer quinoa until tender, 15-20 minutes. Drain and cool.
3. Whisk together or shake in a jar lemon juice, water, salt, black pepper and olive oil. Taste and season again, to taste.
4. Combine the dressing with quinoa, tomatoes, herbs, and scallions. Stir gently. If you are making the salad ahead of time, add the dressing right before serving.