Recipe courtesy of Ina Garten

From: Food Network Magazine

Quinoa Tabbouleh with Feta

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)

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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!

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 8 servings

Nutrition Info

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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

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