... this summery salad

Photo by Jason Lowe

Hello my Lovelies I hope you are all well and have enjoyed the weekend. I  am currently fighting off a chesty cold and cough, so lots of liquids and meds for me for the next few days till l can return to work. 
But checkout this amazing salad I have been meaning to share with you,

before the summers end.

I am loving the trio of green onion, parsley and mint, along with succulent vegetables, the verdant color and the bold herbal taste this summery salad has. Inspired by traditional Middle Eastern tabbouleh, here protein-rich quinoa stands in for the traditional bulgur.

INGREDIENTS

1 cup quinoa, rinsed well

1/2 teaspoon kosher salt plus more

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 large English hothouse cucumber or 

2 Persian cucumbers, cut into 1/4-inch pieces

1 pint cherry tomatoes, halved

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

2 scallions, thinly sliced

INSTRUCTIONS

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce 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 salt and pepper.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Yum! I hope you all try it, it's healthy and filling and did I say it taste great.

Cheers Lisa.