Recipe of the Week: Quinoa Tabbouleh with Feta

Quinoa Tabbouleh with Feta


  • One cup quinoa
  • Kosher salt and freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice (two lemons)
  • 1/4 cup good olive oil
  • One cup thinly sliced scallions, white and green parts (five scallions)
  • One cup chopped fresh mint leaves (two bunches)
  • One cup chopped fresh flat-leaf parsley
  • One cucumber, unpeeled, seeded and medium-diced
  • Two cups cherry tomatoes, halved through the stem
  • Two cups medium-diced feta (eight ounces)


Pour two cups of water into a medium saucepan and bring to a boil. Add the quinoa and one teaspoon of salt, lower the heat and simmer, covered, for 15 minutes. Drain, place in a bowl and immediately add the lemon juice, olive oil and one to 1 1/2 teaspoons of salt. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, one or two teaspoons of salt and one 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.