While I’m not a fan of quinoa, I love tabouleh, and quinoa gives the dish some extra texture. Rinse 3/4 cup quinoa in hot water and strain. Put it in a small saucepan with 1.5 cups of water; bring to a boil, cover and turn to low. When water is absorbed, remove from heat and transfer quinoa to a bowl to cool.
Whisk together 1/3 cup lemon juice, 1/3 cup olive oil, two minced cloves of garlic, a teaspoon of salt, and some pepper; set aside.
Dice 2 ripe tomatoes, 5 large scallions, one cucumber, put in a very large bowl. Add an entire bunch of parsley—the curly kind—and a cup of fresh mint, both chopped roughly.
Whisk the liquid mixture again and stir it into the veggie mix. Stir in the quinoa (be sure it is room temperature or cold). Refrigerate.
Garnish with slices of cucumber and serve cold.
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