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quinoa tabbouleh with feta

Tasty Quinoa Tabbouleh with Feta

Delicious Tasty Quinoa Tabbouleh with Feta recipe with step-by-step instructions.
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Prep Time 22 minutes
Cook Time 45 minutes
Total Time 1 hour 7 minutes
Servings 4
Calories 1275 kcal

Ingredients
  

For the quinoa base:

  • 1 cup rinsed quinoa
  • 2 cups water

For the dressing:

  • 1 tsp salt
  • 2 tbsp fresh lemon juice (from about 1 lemon)
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, finely minced

For the salad mix-ins:

  • 3 green onions, chopped
  • 1/2 cup chopped Italian parsley
  • 1/3 cup chopped fresh mint
  • 1 pint cherry tomatoes, sliced in half
  • 1 large English cucumber (or 2 medium Persian cucumbers), diced into 1/2-inch pieces
  • 3 oz crumbled feta cheese
  • 1 cup Greek or kalamata olives, pitted and cut in half (20 to 24 pieces)

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and water. Bring to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer until all the water is absorbed, about 15 minutes. Remove the pan from the heat and allow the quinoa to sit, covered, for an additional 5 minutes. Then, uncover and fluff the quinoa with a fork. Set aside to cool to room temperature.
  • Once the quinoa has cooled to room temperature, transfer it to a large bowl. Add the salt, fresh lemon juice, extra-virgin olive oil, and finely minced garlic. Stir to combine everything thoroughly. Cover the bowl and refrigerate for at least 30 minutes or up to overnight to allow the flavors to meld. I like to let it chill overnight for the best flavor infusion.
  • About 30 minutes before serving, take the chilled quinoa mixture out of the refrigerator and gently toss with a fork to loosen. Add the chopped green onions, Italian parsley, fresh mint, sliced cherry tomatoes, diced cucumber, crumbled feta cheese (reserving a bit for garnish), and halved olives. Toss everything together gently until well mixed. Taste and adjust seasoning with salt and freshly ground black pepper if needed. Transfer the salad to a serving dish and sprinkle the reserved feta, parsley, and mint on top for a colorful and flavorful garnish. To make the salad extra refreshing, I like to squeeze a bit more fresh lemon juice just before serving.