Quinoa Tabbouleh with Feta

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup quinoa
  • Kosher salt and freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 1 cup thinly sliced scallions, white and green parts (5 scallions)
  • 1 cup chopped fresh mint leaves (2 bunches)
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 2 cups cherry tomatoes, halved through the stem
  • 2 cups medium-diced feta (8 ounces)
Directions
  • 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 (theyll have little curly tails). Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 1/2 teaspoons of salt.

  • In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    GreekQuinoaSalad_070.tif

    Not what you're looking for? Try:

    Greek Quinoa Salad

    Recipe courtesy of Food Network Kitchen