This dish is traditionally made with bulgur, but swapping in quinoa gives it a protein boost and makes it gluten free. It’s perfect for folks with dietary restrictions or anyone looking to shake things up. This recipe is designed to be flexible. Use what you have on hand and adjust to your taste. The key is creating a flavorful salad to mix with your grain of choice for a satisfying dish.

Ingredients:

Base ingredients:

• 1 cup dry quinoa (or 2 cups cooked)

• 1 cup chopped parsley (about 1 bunch)

• ½ cup chopped fresh mint leaves

• 1 cup cherry tomatoes, halved or diced

• 1 cup cucumber, finely diced (Persian or English cucumber preferred)

• 2 to 3 scallions, thinly sliced

Dressing:

• ¼ cup extra virgin olive oil

• ¼ cup fresh lemon juice (about 2 lemons)

• 1 clove garlic, minced (optional)

• Salt and freshly ground black pepper, to taste

Mix-ins:

• Crumbled feta cheese

• Chickpeas

• Kalamata olives

• Diced red onion

• Chili flakes or sumac for a tangy kick

Method:

1. Cook the quinoa

   Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool completely.

2. Prepare the dressing

   In a small bowl, whisk together olive oil, lemon juice, minced garlic if using, salt, and pepper until well combined.

3. Assemble the salad

   In a large mixing bowl, combine the cooled quinoa, chopped parsley, mint, tomatoes, cucumber, and scallions. Pour the dressing over the mixture and toss gently to combine.

4. Customize and serve

   Fold in any optional add-ins you like. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. For best flavor, let the salad sit for 15 to 30 minutes before serving to allow the flavors to meld.