Quinoa Feta Tabbouleh

Enjoy spring produce by making fresh salads or using herbs to spice up a routine dish like this recipe for tabbouleh. You can use fresh herbs in many ways to take a simple dish to the next level of flavor.

When preparing herbs, gently wash them under cold running water or let them sit in a bowl of cold water until the grit settles to the bottom of the bowl. After, pat dry with kitchen towels. Herbs can also be dried for later use all year round.

Quinoa is rich in protein and contains almost twice as much fiber as many other grains. Quinoa contains iron, lysine, magnesium, riboflavin (B2) and manganese. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.

Photo Credit: A Healthier Michigan

tabbouleh

Ingredients

  • 1 cup quinoa, rinsed well or use two cups cooked quinoa
  • Kosher salt
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • Black pepper to taste
  • 1 large hothouse cucumber
  • 1 pint of grape tomatoes, quartered or halved
  • 1 cup of flat-leaf parsley
  • 1/2 cup fresh mint, chopped
  • 2-3 scallions (green and white), thinly sliced
  • 2 cups of low-fat feta cheese, crumbled or diced

Quinoa Feta Tabbouleh

Instructions
1. To prepare quinoa – pour two cups of water into saucepan and bring to a boil. Add quinoa and 1 teaspoon of salt. Lower the heat and simmer, covered for 15 minutes or until tender. (Instead of water, you may also use your favorite stock or broth)
2. Drain quinoa and mix in bowl with lemon juice, olive oil and 1 teaspoon salt (or to taste).
3. In another bowl, combine garlic, cucumber, tomatoes, parsley, mint and scallions. Salt and pepper to taste.
4. Next, add the quinoa mix to herbs and produce. Slowly fold in the feta. Serve immediately or chill before serving. Enjoy!

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