Quinoa-Zucchini Tabbouleh with Cucumber-Yogurt Dressing

Source: Cooking Light Low Fat Low Calorie (slightly modified) AND Wild Fermentation

Tabbouleh:
3 cups cooked quinoa, cooled
1 zucchini, finely chopped
½ red pepper, finely chopped
¼ cup finely chopped parsley
¼ cup finely chopped cilantro
1 TB lemon juice
2 TB olive oil
¼ tsp salt

Dressing:
½ large cucumber, peeled
1 tsp salt
1 clove garlic
2 TB fresh cilantro
2 TB fresh parsley
1 cup plain yogurt
¼ tsp cumin
1 TB olive oil
½ TB lemon juice

1. Grate cucumber into colander and sprinkle with salt; let stand 1 hour.
2. Meanwhile, make tabbouleh: Mix together quinoa, zucchini, red pepper, parsley, cilantro, & salt. Wisk together lemon juice & olive oil; stir into quinoa mixture.
3. Make dressing: Mince garlic, cilantro, & parsley in food processor. Add grated cucumber, yogurt, cumin, olive oil, & lemon juice; puree until smooth. Serve drizzled over tabbouleh.