This is extraordinary… healthy, crowd friendly, delicious, and easy. I doubled the recipe to take most to a potluck. The flavor is bright and summery. I had a big bowl tonight with a cold, sliced chicken breast I baked Friday. Thank heaven for leftovers and summer salad dinners.
Adapted from Bon Appetit, June 2012
1 cup quinoa, rinsed well (extra credit if you soak it overnight)
1 1/4 cup water
1/4 cup lemon juice
1 garlic clove, minced
1/4 cup extra-virgin olive oil
salt and pepper to taste
1 cucumber, peeled, seeds removed, and cut into 1/4″ pieces
1 pint cherry tomatoes, halved or 2 large tomatoes, cut into 1/4″ pieces
3/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Bring quinoa and 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 large bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to the large bowl with dressing and mix. Add cucumber, tomatoes, and herbs to bowl with quinoa; toss to coat. Season to taste with salt and pepper.