The delicate crunch of flake salt is a beautiful finishing touch in this quinoa riff on tabbouleh; you can use easy-to-find Maldon flake salt or--for real drama--try black flake salt such as The Meadow's Black Diamond. A splash of citrus bitters wakes up all the flavors; if you can't find lemon bitters, try orange or grapefruit.
3/4 cup water
2/3 cup uncooked quinoa, rinsed and drained
1/4 teaspoon fleur de sel
1 cup finely chopped plum tomato
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
2 1/2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon lemon bitters
1/4 teaspoon black pepper
6 tablespoons fresh flat-leaf parsley
5/8 teaspoon flake salt
How to Make It
Bring 3/4 cup water and quinoa to a boil in a small saucepan. Cover, reduce heat, and simmer 12 minutes or until quinoa is tender. Remove from heat; let stand 10 minutes. Fluff quinoa with a fork; stir in fleur de sel. Place quinoa in a medium bowl. Cool slightly.
Combine tomato and next 6 ingredients (through pepper) in a medium bowl, stirring to combine. Add quinoa mixture; toss to coat. Sprinkle with parsley; sprinkle flake salt evenly over parsley.
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