Quinoa and Cucumber Tabbouleh with Toasted Sunflower Seeds | Duckhorn Vineyards Recipes

Ingredients

• 1 cup red quinoa
• 1 ¾ cup water
• 3 slicing cucumbers (~1 ½ cups sliced)
• 3 tbsp extra virgin olive oil (EVOO)
• 3 tbsp red wine vinegar
• 1 bunch curly parsley
• 6 scallions
• 1 cup toasted sunflower seeds
• 1 cup fresh mint leaves
• Salt