Quinoa-Cilantro Tabbouleh with Flake Salt
Photo: Randy Mayor; Styling: Lindsey LowerÂ
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.
How to Make It
Step 1
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.
Step 2
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.
Chef's Notes
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Very tasty!