To prepare quinoa:
1 cup quinoa
2 cups water
(Quinoa directions from our Trader Joe's box):
Place 1 cup quinoa and 2 cups water in a large saucepan or pot and bring to a boil. Reduce to a simmer and cover and cook until all water is absorbed 10-15 minutes. When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.
Allow the cooked quinoa to cool until it's no longer hot. If you don't have much time, use small containers (split up the quinoa!) and place in the freezer for a few minutes.
For mix in (prepare while quinoa is cooking):
1 small onion, finely diced
2 pickling/kirby cucumbers or 1 large English cucumber. Peeled and diced.
juice of 2-4 lemons (depending on taste)
1 tablespoon olive oil
half bunch of mint minced (or whole if in small box)
half bunch of cilantro minced (or whole pack if in small box)
1 cup of cherry or grape tomatoes, cut in half -- prepare only when ready to serve. 1 cup diced good quality heirloom/vine tomatoes ok too.
Salt to taste.
Preparing mix in:
Combine all onions, cucumbers, lemon juice, olive oil, mint, and cilantro. Leave salt and tomatoes out for now. (We leave them out because we might want to refrigerate the tabouli and you should avoid refrigerating tomatoes). Set aside.
Once quinoa is cool, mix in the onion, cucumber, etc.. toss to combine. Add salt to taste. When you are ready to serve, add the appropriate amount of tomatoes (either go with my suggestion of 1 cup/1 cup dry quinoa or add as much as you like) to the amount you're eating and enjoy. Otherwise, stash in the fridge until you're ready to enjoy.
Thanks Yael, and good luck! Readers, give Yael a thumbs up if you like this recipe!