Name: Quinoa Tabbouleh with Feta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
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 (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.*
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.
* 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.

Photograph by Johnny Miller

Courtesy of Food Network Magazine

Southern Banana Pudding

Marinara Poached Chicken

Easy Chocolate Marshmallow Mousse

Parmesan-Roasted Broccoli

The Best Meatloaf

The Great Food Truck Race

Tournament of Champions

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Orange Chicken with Chinese Sausage Fried Rice

Fluffy Japanese Pancakes

Western Omelet Quiche

Encore: Asparagus Pasta Salad with Italian Dressing

Encore: Strawberries-and-Cream Churros

Lentil and Sweet Potato Curry Hand Pies

Try Premium

This Week's Dinners

Make-Ahead Breakfasts for the Whole Family

Orange Chicken with Chinese Sausage Fried Rice

Fluffy Japanese Pancakes

Western Omelet Quiche

Encore: Asparagus Pasta Salad with Italian Dressing

Encore: Strawberries-and-Cream Churros

Lentil and Sweet Potato Curry Hand Pies

Coconut Sheet Cake with Marshmallow–Cream Cheese Frosting

Quinoa Tabbouleh with Feta

Categories: