Ina’s Quinoa Tabbouleh with Feta Recipe

Ingredients

1 cup quinoa

Kosher salt and freshly ground black pepper

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup good olive oil

1 cup thinly sliced scallions, white and green parts (5 scallions)

1 cup chopped fresh mint leaves (2 bunches)

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 (8 ounces)

 

Directions

Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*

In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Courtesy of Food Network Magazine.