Blueberry Quinoa Tabbouleh
Ingredients
- 2 cups water
- 1 ¼ teaspoon salt, divided
- 1 cup quinoa, rinsed
- 1/3 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 4 teaspoons apple cider vinegar
- 1 small clove garlic, grated with a rasp style grater
- ¼ teaspoon ground pepper
- 1 pint blueberries
- 1 small bunch curly parsley, washed, spun dry and roughly chopped (about 2 ½ cups)
- 1 cup roughly chopped mint leaves
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