Quiona Tabbouleh Recipe

Prep time: 20 min

Cook time: 15 min

Serves: 8

paleo diet, paleo recipes, Quiona Tabbouleh

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Ingredients

  • 1 cup quinoa
  • Sea salt and freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup good oil
  • 1 cup thinly sliced scallions, white and green parts
  • 1 cup chopped fresh mint leaves
  • 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

Instructions

paleo diet, paleo recipes, Quiona Tabbouleh

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  1. Bring 2 cups of water to a boil in a saucepan.
  2. Add the quinoa and 1 teaspoon of salt. Lower the heat and simmer with a cover for 15 minutes. (Cooked quinoa should look like this.)
  3. Drain, place in a bowl. Immediately add the lemon juice, oil and 1 to 1 1/2 teaspoons of salt.
  4. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt and 1 teaspoon of pepper.
  5. Add the quinoa. Mix everything together well.
  6. Carefully fold in the feta.
  7. Taste and adjust for seasonings.

This dish is very versatile as it can be served either at room temperature or cold. Having the dish sit at room temperature for a few hours can actually help the flavours and vinaigrette soak into the quinoa and make it even more delicious!

Sourced from: http://www.foodnetwork.com/recipes/ina-garten/quinoa-tabbouleh-with-feta.html

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