Quinoa Tabbouleh with Feta

Quinoa Tabbouleh with Feta

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 4
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Ingredients


2 cup Cherry Tomatoes (halved)
1 cucumber(s) Cucumber (medium diced)
227 gm Feta cheese (medium diced)
1 cup Green onion, scallion, ramp (thinly sliced)
2 from 1 lemon Lemon juice (about 1/4 cup)
1 cup Mint, fresh (chopped)
1/4 cup Olive oil
1 cup Parsley, fresh (flat leaf)
1 cup Quinoa, cooked
1 pinch Salt and pepper (to taste)

Instructions


Pour two cups of water into a medium saucepan and bring to a boil.

Add quinoa and 1 tablespoon of salt, lower the heat and simmer, covered for 15 minutes until the grains are tender and open.

Drain, place in a bowl, and immediately add the lemon juice, olive oil and 1 1/2 teaspoon of salt.

In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt and 1 teaspoon pepper.

Add the quinoa and mix well. Carefully fold in the feta.

Serve at room temperature or refrigerate and serve cold.

Nutrition Facts

Per Portion

Calories 403  
Calories from fat 251  
Calories from saturated fat 96  
Total Fat 27.9  g
Saturated Fat 10.6  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.4  g
Monounsaturated Fat 13.3  g
Cholesterol 50  mg
Sodium 682  mg
Potassium 707  mg
Total Carbohydrate 24.9  g
Dietary Fiber 5.8  g
Sugars 6.8  g
Protein 13.2  g

Dietary servings

Per Portion


Fruit 0.1
Grain 0.8
Milk Alternative 1.1
Vegetables 3.2

Energy sources


Pygal 25% 441.438574993 132.347274578 62% 348.750675706 276.997208679 13% 344.901010598 114.5753555 25% 62% 13% Carbohydrates Fat Protein
Recipe from: Ina Garten
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