Quinoa Tabbouleh
Ingredients
- 1/2 cup quinoa (red or white), rinsed
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- A pinch of freshly grated nutmeg
- 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
- 1/2 cup finely chopped fresh mint leaves
- 1 pint cherry tomatoes, quartered
- 1 English cucumber, diced
- Small handful jarred peppadew peppers or roasted red peppers, finely chopped
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