Quinoa Tabbouleh with Veggies

This is a great SUPER healthy recipe to go along with any grilled meat!  If you are looking for a unique summer side dish...this one is always a hit!  

It makes a pretty big bowl of yumminess so you can enjoy leftovers the next day!  I have even put a serving on top of my super greens salad the next day for lunch. It doesn't get much tastier!!!  ENJOY!!

Quinoa Tabbouleh with Veggies

●1 cup quinoa, rinsed well

●1⁄2 teaspoon sea salt salt

●3 tablespoon fresh lemon juice

●1 garlic clove, minced

●1⁄3 cup extra virgin olive oil

● Freshly ground black pepper to taste

●2 large seeded cucumbers, cut into 1/4" pieces

●1 avocado cut into 1/4" pieces

● 3/4 cup organic edamame beans (use frozen and steam for 1 minute)

●1 pint cherry tomatoes, halved

●1/2 cup chopped flat-leaf parsley

●3 scallions, thinly sliced

Bring quinoa, 1⁄2 teaspoon salt and 11⁄4 cups of 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 small 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 a large bowl, mix in 1⁄4 cup dressing. Cover remaining dressing and quinoa separately; chill for 30-45 min. 

Add cucumbers, tomatoes, edamame, avocado, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing.