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Quinoa Tabbouleh with Feta


1 cup quinoa
Sea salt and freshly ground pepper2 lemons
1/4 cup olive oil
5 thinly sliced scallions
2 bunches chopped fresh mint leaves
1 cup chopped fresh flat-leaf parsley
1 cucumber, seeded and medium diced
2 cups cherry tomatoes, halved
2 cups (8 oz) diced feta

Pour 2 cups of water into a medium saucepan and bring to a boil. Add quinoa and 1 teaspoon of salt. Lower heat and bring to a simmer, covered for 15 minutes. Drain and place into a bowl and immediately add lemon juice, olive oil and 1 1/2 teaspoons of salt. In a separate large bowl, combine scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons of salt, and 1 teaspoon pepper. Add quinoa and mix well. Carefully fold in feta. Serve at room temperature. Refrigerate leftovers and serve cold.


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