Quinoa tabbouleh with feta

By emtoothfxr

kids and shahin like

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)

Preparation

Step 1

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.