Quinoa Tabbouleh with Feta

1. 1

   Pour 2 cups of water into a medium saucepan and bring to a boil.

2. 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 (they'll have little curly tails).

3. 3

   Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.

4. 4

   *

5. 5

   In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper.

6. 6

   Add the quinoa and mix well.

7. 7

   Carefully fold in the feta and taste for seasonings.

8. 8

   Serve at room temperature or refrigerate and serve cold.

9. 9

   * 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.

10. 10

    Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.