Fresh quinoa tabbouleh with feta and herbs
This fresh quinoa tabbouleh combines nutty quinoa with vibrant vegetables, fragrant herbs, and creamy feta cheese, making it a delightful Mediterranean-inspired salad. It’s perfect for warm weather or as a side dish, featuring a simple dressing of lemon juice and olive oil.
Cook time 15 min
Prep time 20 min
Ingredients:
2 cups water1 cup quinoa
1 tsp salt
1/4 cup lemon juice
1/4 cup olive oil
1 cup onion
1 cup spearmint
1 cucumber
2 cups tomatoes
2 cups feta cheese
Fresh quinoa tabbouleh with feta and herbs is a refreshing and healthy Mediterranean-inspired salad. Perfect for warm weather or as a side dish to complement your main course, this vibrant and flavorful dish incorporates wholesome ingredients like quinoa, fresh vegetables, fragrant herbs, and creamy feta cheese.
Instructions:
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, bring the 2 cups of water to a boil.
- Add the quinoa and 1 teaspoon of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool to room temperature.
- In a small bowl, whisk together the lemon juice and olive oil until well combined.
- Finely chop the onion and spearmint.
- Dice the cucumber and tomatoes.
- In a large mixing bowl, combine the cooled quinoa, chopped onion, spearmint, cucumber, and tomatoes.
- Pour the dressing over the mixture and toss until everything is well coated.
- Gently fold in the crumbled feta cheese, making sure it's evenly distributed.
- Taste the tabbouleh and adjust seasoning if needed, adding more salt or lemon juice if desired.
- Cover the bowl and refrigerate the tabbouleh for at least 30 minutes to let the flavors meld together.
- Serve chilled or at room temperature.
Enjoy your fresh quinoa tabbouleh with feta and herbs as a nutritious and delicious addition to your meal. This versatile recipe can be served as a light lunch, side dish, or even a main course. It's perfect for gatherings and can be easily made ahead of time, allowing the flavors to meld beautifully.
Fresh quinoa tabbouleh with feta and herbs FAQ:
Cook the quinoa for about 15 minutes after bringing it to a boil. It should be tender and the water needs to be fully absorbed. Let it sit covered for 5 minutes afterwards.
Yes, you can substitute quinoa with other grains like bulgur, farro, or couscous; however, cooking times and water ratios will vary.
Fresh quinoa tabbouleh can be stored in an airtight container in the refrigerator for up to 3 days. It may lose some texture over time.
Use a crumbly feta cheese for best results, as it incorporates more easily into the salad. Both Greek and Bulgarian feta are good choices.
Yes, you can prepare the quinoa and chop the vegetables and herbs in advance, but it's recommended to combine them and add the feta just before serving for optimal freshness.
Tips:
- Rinse the quinoa thoroughly under cold water before cooking to remove its natural coating, which can make it taste bitter.
- Allow the cooked quinoa to cool completely before mixing it with the other ingredients to prevent the herbs from wilting and the cheese from melting.
- Use fresh, ripe tomatoes for the best flavor. Cherry tomatoes can be a great alternative if you prefer smaller tomato pieces.
- Feel free to adjust the amount of lemon juice and olive oil to suit your taste preferences. Some might enjoy a more lemony or oil-rich tabbouleh.
- For a more robust flavor, prepare the tabbouleh a few hours before serving and let it chill in the refrigerator, giving the ingredients time to blend together.
Nutrition per serving
8 ServingsCalories 140kcal
Protein 7g
Carbohydrates 10g
Fiber 1.46g
Sugar 2.56g
Fat 16g
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