Quinoa Tabbouleh with Feta Cheese
 
 
Makes 8 servings
Ingredients
  • 2 cups water
  • 1 cup uncooked quinoa
  • 2 teaspoons sea salt, divided
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 cup thinly sliced green onions
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh flat-leaf parsley
  • 5 Persian cucumbers, unpeeled, diced
  • 2 cups grape or cherry tomatoes, halved lengthwise
  • 1 teaspoon freshly ground black pepper
  • 1 cup Feta cheese crumbles
Instructions
  1. In a medium sauce pan, bring water to a boil. Add quinoa and 1 teaspoon salt and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, 15-20 minutes. Transfer quinoa to a large bowl and immediately add the lemon juice, olive oil and 1 teaspoon salt.
  2. Gently fold in the green onions, mint, parsley, cucumbers, tomatoes and pepper.
  3. Gently fold in the Feta cheese and season with additional salt and pepper, if desired. Serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/quinoa-tabbouleh-feta-cheese/