Quinoa Tabbouleh Salad

By Jan

Serves 6

Ingredients

• 3 cups cooked quinoa (recipe below)
• 3 cucumbers, diced
• 2 bunches green onions, chopped
• 1 cup cherry tomatoes, sliced in half
• 1 cup chopped parsley
• 1/2 cup chopped mint
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup crumbled feta cheese
• 2 tsp. lemon zest
• 1/2 tsp. sea salt
• Freshly ground pepper
• 1/4 cup extra virgin olive oil
• Quinoa
• There are many varieties of quinoa on the market, and this method works for all of them.
• 2 cups quinoa
• 4 cups water or vegetable broth
• 1 Tbsp. kosher salt
• Extra virgin olive oil (optional)

Preparation

Step 1

In a large bowl, combine all of the ingredients, finishing with the oil. Gently toss to combine, adding more salt and pepper to taste.


Place the quinoa in a large bowl and fill it with clean water. Let it soak for about 2 minutes, then swish the quinoa around to remove its soapy tasting coating. Drain, straining the quinoa in a fine mesh sieve.

In a medium saucepan, bring quinoa, liquid, salt and oil, if using, to a boil. Reduce heat to low, cover, and simmer until tender and most of the liquid has been absorbed, about 15 minutes.

Fluff and let cool.