Quinoa Tabbouleh

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Wanting to address some of the other folks re: too much moisture, I cored and chopped the cucumbers and salted them. I quartered cherry tomatoes and salted them in the same strainer over a bowl and let them drain (with a couple of strong pushes with a paper towel over the top and let them sit 30 to 60 minutes to drain off excess water. I cooked the quinoa exactly 15 minutes so that it was still al dente and not falling completely apart. I took a medium colander and lined it with a good paper towel and poured the cooked quinoa into it to absorb the balance of the cooking liquid.

I also added chopped radishes, a slice of red onion, and chopped kalamara olives.
For the dressing, I used the juice of half a large lemon, an equal amount of olive oil, fresh ground pepper, ½ tsp. of honey, and a heaping tsp. of mayonnaise blended together.
It was delicious – light and fluffy and full of flavor.

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I have made quinoa tabouleh often since I am on a gluten free diet. I use fresh Italian parsley instead of the mint and cilantro. Skip the jalapeno, too. I add 2-3 fresh garlic cloves and a sweet Vidalia onion, finely chopped. It is a hit every time. I have also used basil instead of parsley and made a balsamic vinagrette instead of the lemon and olive oil---also very tasy and people ask for the recipe.

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I cook frequently and enjoy trying new recipes. I was looking forward to preparing quinoa in a new way, and I prepared this according to the directions. I was very disappointed with the result. The mint and the lemon juice overpower this dish. Good tabbuleh should also be slightly moist not wet. I'd suggest a revamp of this recipe, forgoing the mint and significantly decreasing the amount of lemon juice.