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)
- 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 (theyll have little curly tails).
- Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 1/2 teaspoons of salt.
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon 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.
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)