Ingredients
2 cups water1 cup quinoa, rinsed3/4 cup packed fresh parsley sprigs, stems removed1/3 cup fresh mint leaves1/4 cup coarsely chopped red onion1 garlic clove, minced1 cup grape tomatoes1/2 English cucumber, cut into 1-inch pieces2 tablespoons lemon juice2 tablespoons olive oil1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground allspice
Preparation
In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa.
In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving.
