Recipe courtesy of Ina Garten

Quinoa Tabbouleh with Feta

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 8 servings
This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!

Ingredients

Directions

  1. Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
  2. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
  3. * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Cook’s Note

Make-Ahead Plan: Prepare the salad without the feta, cover and refrigerate for up to 4 days. Fold in the feta and serve.