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Red Quinoa Tabbouleh

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Level: Easy

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Description

Red quinoa tabbouleh with feta—the perfect flavourful vegetarian side!

Ingredients

  • 2 cups Water
  • 1 cup Red Quinoa
  • 1 bunch Fresh Flat-leaf Parsley, Finely Chopped (discard Tough Stems)
  • ½ cups Fresh Mint, Finely Chopped
  • 2 whole Medium Tomatoes, Seeded And Diced
  • 2 whole Mini (Persian) Cucumbers, Diced
  • 2 whole Scallions, Thinly Sliced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 whole Lemon, Juiced
  • Salt And Black Pepper To Taste
  • ½ cups Crumbled Feta Cheese (optional)

Preparation

1. Bring water (with a dash of salt) to a boil in a medium sized saucepan. Meanwhile, place the quinoa in a fine-mesh strainer and rinse with cold running water. Transfer the quinoa to the pot when the water is boiling. Reduce the heat to medium-low and simmer until cooked, 12-15 minutes. Drain any excess water, transfer to a medium-sized bowl and let quinoa cool completely.
2. Into the bowl with the quinoa, add the parsley, mint, tomatoes, cucumbers and scallions; toss to combine. Add the olive oil, lemon juice, salt and pepper and toss once more, adjusting seasoning if needed.
3. Transfer the tabbouleh to a large serving platter or bowl and sprinkle with the feta, if using. Serve cold or at room temperature.

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