Laura Scudder’s Green Onion Tabouli

A light and fresh healthy snack that can be eaten all day! This fresh and delicious side dish is perfect to pair with any meal.

Step by Step guide

Make the quinoa: Rinse the quinoa using a strainer, then drain. Place it in a saucepan with 2 cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat too low. Cover the pot and simmer for 17 to 20 minutes, until the water is absorbed. Let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
Cool the quinoa to room temperature: Dump the quinoa onto a baking sheet evenly. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature. Or, you can make the quinoa in advance and let it sit at room temp or refrigerate until serving (it cools fastest spread on a baking sheet).
Meanwhile, chop the vegetables: Finely chop the parsley and mint. Thinly slice the green onions. Finely chop the cucumber.
Add the dressing: Juice the lemon and whisk it together with the olive oil. In a large bowl, toss the quinoa and vegetables with the dressing, kosher salt, pepper and Laura Scudders Green Onion Seasoning.