Quinoa Tabbouleh
Author: Nicole
Ingredients
  • 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
Instructions
  1. 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.
  2. Drain quinoa through a strainer, tap to remove excess water, then return the quinoa to the pot.
  3. 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.
  4. 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.
  5. In a large bowl, combine the scallions, mint, parsley, cucumber and tomatoes.
  6. Add the dressed quinoa and mix well.
  7. Carefully fold in the feta. Taste and add additional salt if needed.
  8. Serve at room temperature or refrigerate and serve cold. Can be made a day in advance.
Notes
* 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/