Quinoa Tabbouleh with Feta Recipe

Name: Quinoa Tabbouleh with Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Quinoa Tabbouleh with Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Tabbouleh with Feta

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