How to Make Quinoa Tabbouleh

In a medium saucepan combine quinoa and 2 cups of water. Bring to a rolling boil; reduce heat, cover and keep at a low simmer until liquid has evaporated, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Set aside to cool to room temperature.

Once the quinoa is cool, add salt, lemon juice, olive oil, and garlic. Stir to combine; cover and refrigerate for at least 30 minutes or overnight.

About 1/2 hour before you plan to serve the salad, remove the quinoa mixture from the refrigerator and toss with a fork. Add green onions, parsley, mint, tomatoes, cucumber, feta, and olives (leave out a little bit of the feta, parsley, and mint for garnishing the top), and toss gently to combine. Season to taste with salt and freshly ground black pepper. Serve.

Spice Level:

Dietary