Author: Nicole
- 1 cup quinoa (white, red and/or black) (see Notes)
- ⅓ cup freshly squeezed lemon juice (~ 3 lemons)
- ¼ cup extra virgin olive oil
- 4 to 5 scallions, white and green parts finely chopped
- 1 cup chopped fresh mint leaves (2 bunches)
- 1 cup chopped fresh flat-leaf parsley
- 1 medium cucumber, unpeeled and diced
- 8 ounces cherry tomatoes, halved
- 6 ounces feta, crumbled (~ 1-1/2 cups)
- Kosher salt
- Rinse the quinoa thoroughly in a fine mesh strainer, and combine with the water and salt to taste in a saucepan (at least 3 quarts). Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa shows little white spirals.
- Drain quinoa through a strainer, tap to remove excess water, then return the quinoa to the pot.
- Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.
- Mix in lemon juice, olive oil and 1 teaspoon of Kosher salt in a small bowl. Stir in half of the dressing to the warm quinoa that’s still in the pan. Let cool. Once cooled stir in remaining dressing.
- In a large bowl, combine the scallions, mint, parsley, cucumber and tomatoes.
- Add the dressed quinoa and mix well.
- Carefully fold in the feta. Taste and add additional salt if needed.
- Serve at room temperature or refrigerate and serve cold. Can be made a day in advance.
* For fluffy quinoa, I recommend following the recipe that I shared rather than what is on the quinoa box.
Recipe by Riegl Palate at https://www.rieglpalate.com/quinoa-tabbouleh/
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