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Quinoa Tabbouleh with Feta

Gardening Guide: The Easy Quinoa Growing Guide: Your Complete Guide to Growing, Harvesting, Cooking, and Eating the Mother of All Grains

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Quinoa Tabbouleh with Feta

By Norann Oleson

This fresh, easy salad substitutes quinoa for traditional bulgur wheat to make a gluten-free version of a favorite Mediterranean salad: tabbouleh. Serve it as a meal for lunch or a side with shish-kebob, grilled seafood, or even roasted vegetables. It’s a great dish to take to a potluck!

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Quinoa Tabbouleh with Feta

Quinoa Tabbouleh with Feta

This fresh, easy salad substitutes quinoa for traditional bulgur wheat to make a gluten-free version of a favorite Mediterranean salad: tabbouleh. Serve it as a meal for lunch or a side with shish-kebob, grilled seafood, or even roasted vegetables. It’s a great dish to take to a potluck!

  • Author: Norann Oleson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 8
  • Category: Salads & Dressings

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water
  • Kosher salt and freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1 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 flat leaf parsley
  • 1 seedless cucumber, peeled and diced
  • 2 cups cherry tomatoes, halved through the stem
  • 2 cups medium-diced feta (8 ounces)

Instructions

  1. 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).
  2. Drain, place in a bowl and immediately add the lemon juice, olive oil, and 1 to 1 1/2 teaspoons of salt.
  3. 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.
  4. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

Have you tried this recipe? It’s so easy and makes for a pretty dish for your friends and family—please tell us how it turned out for you.

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TABLE OF CONTENTS

  • Curator’s Corner
  • Introduction
  • Feature Articles

  • Types of Quinoa Plants
  • A Word About Varieties of Quinoa Plants
  • Choosing to Grow Quinoa from Seeds or Seedlings
  • Growing Quinoa in Open Land, in Containers, or in Raised Beds
  • Starting with the Right Soil for Your Quinoa Plants
  • The Right Sunlight for Your Quinoa
  • Should You Fertilize Your Quinoa Plants?
  • How—and When—to Water Your Quinoa Plants
  • How to Spot, Treat, and Prevent Quinoa Diseases
  • What to Do About Pests that Can Harm Your Quinoa Plants
  • The Right Way to Weed Your Quinoa Garden
  • Essential Tools and Equipment for Growing Quinoa
  • Plant Profiles

  • Oro De Valle Organic White (Golden) Quinoa
  • Red Head Organic White Quinoa
  • French Vanilla White Quinoa
  • Shelly Black Quinoa
  • Biobio White Quinoa
  • Brightest Brilliant Rainbow Red Quinoa
  • Recipes

  • Quinoa, Brussels Sprouts, and Strawberry Salad
  • Garlic Mushroom Quinoa
  • Autumn Apple, Kale, and Quinoa Salad
  • Indian-Spiced Quinoa
  • Quinoa Tabbouleh with Feta
  • Mexican Quinoa Wraps
  • Cinna-Vanilla Quinoa Breakfast Bowl
  • Quinoa Bowl with Shrimp
  • Additional Articles

  • Nutrition Facts about Quinoa
  • Home Remedies & Health Benefits of Quinoa
  • Resources about Quinoa
  • Quinoa Glossary
  • Related Articles

  • Three Types of Quinoa You Can Grow at Home

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