Newmarket Nutritionist & Wellness Coach

Quinoa Tabbouleh with Feta

Summer is here, at least it actually feels like it now. During the summer I like to lighten up my meals. This recipe, although meatless, offers plenty of protein and is light, fresh and delicious! This recipe is also one of 28 recipes in the Eating for Better Sleep 7 Day Meal Plan now available in the store. Give it a try, you will love it!

If you’re looking for a go-to meatless dish but are unsure how to make it satisfying without the meat, try opting for ingredients that are naturally high in protein, like quinoa. Not only is this superfood quick-cooking — making it much more desirable for weeknight dinners (how can you beat a 15-minute cooking time?) — but it is also the perfect blank canvas for adding fresh veggies, cheeses and herbs.

Print Recipe
Quinoa Tabbouleh with Feta
Thank you, Ina Garten
Course Main Dish, Salad
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 25 minutes
Servings
servings
Ingredients
Course Main Dish, Salad
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Pour two cups of water into a medium saucepan and bring to a boil.
  2. Add quinoa and 1 tablespoon of salt, lower the heat and simmer, covered for 15 minutes until the grains are tender and open.
  3. Drain, place in a bowl, and immediately add the lemon juice, olive oil and 1 1/2 teaspoon of salt.
  4. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt and 1 teaspoon pepper.
  5. Add the quinoa and mix well. Carefully fold in the feta.
  6. Serve at room temperature or refrigerate and serve cold.

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