Quinoa Tabbouleh with Feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup quinoaKosher salt and freshly ground black pepper1/4 cup freshly squeezed lemon juice (2 lemons)1/4 cup good olive oil1 cup thinly sliced scallions, white and green parts (5 scallions)1 cup chopped fresh mint leaves (2 bunches)1 cup chopped fresh flat-leaf parsley1 hothouse cucumber, unpeeled, seeded and medium-diced2 cups cherry tomatoes, halved through the stem2 cups medium-diced feta (8 ounces)Read more at: https://www.foodnetwork.com/recipes/ina-garten/quinoa-tabbouleh-with-feta.html?oc=linkback
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.
Photograph by Johnny Miller
Make-Ahead Plan: Prepare the salad without the feta, cover and refrigerate for up to 4 days. Fold in the feta and serve.
Read more at: https://www.foodnetwork.com/recipes/ina-garten/quinoa-tabbouleh-with-feta.html?oc=linkback
Serving Size: 8
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.
Photograph by Johnny Miller
Make-Ahead Plan: Prepare the salad without the feta, cover and refrigerate for up to 4 days. Fold in the feta and serve.
Read more at: https://www.foodnetwork.com/recipes/ina-garten/quinoa-tabbouleh-with-feta.html?oc=linkback
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 234.9
- Total Fat: 13.3 g
- Cholesterol: 14.3 mg
- Sodium: 291.4 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.3 g
- Protein: 10.5 g
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