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Quinoa Tabouleh

1 cup quinoa
2 cups water
2 medium tomatoes, cut into 1/2 inch cubes
6 green onions w/ tops, finely chopped
1 medium unwaxed cucumber, cut into 1/2 inch cubes
1 cup finely chopped parsley
1/2 cup finely chopped fresh mint

1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1 garlic clove, minced
1 tsp sea salt
1/8 tsp cayenne pepper

Put quinoa in wire strainer and rinse thoroughly w/ hot water to
remove any bitter flavour.

In a medium saucepan, bring the water and quinoa to a boil over
high heat. Reduce heat to low, cover, and simmer until the quinoa
is tender and the water is absorbed, 10 to 12 minutes. Transfer
the quinoa to a bowl and cool completely.

Stir the tomatoes, green onions, cucumber, bell pepper, parsley
and mint into the quinoa.

In a small bowl, whisk together the lemon juice, oil, garlic, salt
and cayenne pepper. Pour over quinoa mix and toss well. Cover and
refrigerate at least 30 minutes before serving. If the salad is
prepared more than 2 hours ahead, adjust seasoning before serving.


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