Red Quinoa Tabbouleh

1. 1

   1.

2. 2

   Bring water (with a dash of salt) to a boil in a medium sized saucepan.

3. 3

   Meanwhile, place the quinoa in a fine-mesh strainer and rinse with cold running water.

4. 4

   Transfer the quinoa to the pot when the water is boiling.

5. 5

   Reduce the heat to medium-low and simmer until cooked, 12-15 minutes.

6. 6

   Drain any excess water, transfer to a medium-sized bowl and let quinoa cool completely.

7. 7

   2.

8. 8

   Into the bowl with the quinoa, add the parsley, mint, tomatoes, cucumbers and scallions; toss to combine.

9. 9

   Add the olive oil, lemon juice, salt and pepper and toss once more, adjusting seasoning if needed.

10. 10

    3.

11. 11

    Transfer the tabbouleh to a large serving platter or bowl and sprinkle with the feta, if using.

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    Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.