Quinoa Tabbouleh with Feta
Neita shared this delicious recipe at our Summertime and the Herbin’ is Easy workshop
at Missouri Botanical Garden
on July 16, 2016.
1 c quinoa 1 c chopped fresh mint leaves
Kosher salt 1 c chopped fresh flat leaf parsley
freshly ground black pepper 1 cucumber, unpeeled, seeded, diced
¼ c freshly squeezed lemon juice 2 c cherry tomatoes, halved
¼ c olive oil 2 c medium diced feta
Bring 2 cups water to boil in medium saucepan.
Add quinoa and 1 teaspoon salt, lower heat, and simmer covered for 15 minutes, until grains are tender.
Drain, place in bowl, and add lemon juice, oil, and 1½ teaspoons salt.
In large bowl, combine scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper.
Add quinoa and mix well.
Fold in feta and taste for seasoning.
Serve at room temperature or refrigerate and serve cold.
Make ahead: Prepare salad without feta, cover, and refrigerate for up to 4 days.
Fold in feta and serve