Description
You will love this fresh and flavorful Quinoa Tabbouleh Salad with Feta. It is a perfect, healthy lunch that comes together quickly. This recipe honors simple, wonderful food, just like the ones taught in our family kitchen.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 large bunch fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1 cup chopped tomato
- 1/2 cup chopped cucumber
- 1/2 cup crumbled feta cheese
- 1/4 cup lemon juice (freshly squeezed is best)
- 1/4 cup extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Cook the quinoa: Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool completely.
- Prepare the vegetables: While the quinoa cools, finely chop the parsley and mint. Dice the tomato and cucumber.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooled quinoa, chopped parsley, mint, tomato, and cucumber.
- Dress and toss: Pour the dressing over the salad mixture. Toss gently to coat everything well.
- Add feta: Fold in the crumbled feta cheese just before serving.
- Serve immediately or chill for later.
Notes
- For an even quicker meal, use pre-cooked quinoa.
- You can prepare the quinoa and chop the herbs a day ahead. Store them separately.
- If you prefer, you can skip the feta for a vegan option.
- Taste the salad before adding salt; feta cheese adds some saltiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 400
- Sugar: Low
- Sodium: Moderate
- Fat: High (Healthy Fats)
- Saturated Fat: Low
- Unsaturated Fat: High
- Trans Fat: 0g
- Carbohydrates: Moderate
- Fiber: High
- Protein: Good source
- Cholesterol: Low