Quinoa Tabbouleh with Feta

• 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)

1. Pour 2 cups of water into a medium saucepan and bring to a boil.
2. Add the quinoa and 1 teaspoon of salt, lower the heat, and simmer covered for 15 minutes, until the grains are tender and open (theyll have little curly tails).
3. Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 1/2 teaspoons of salt.
4. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper.
5. Add the quinoa and mix well.
6. Carefully fold in the feta and taste for seasonings.
7. Serve at room temperature or refrigerate and serve cold.

quinoa, kosher salt, freshly squeezed lemon juice, olive oil, scallions, mint, parsley, hothouse cucumber, cherry tomatoes, feta

Taken from www.foodnetwork.com/recipes/ina-garten/quinoa-tabbouleh-with-feta0.html (may not work)