Description
Quinoa tabbouleh with feta and mint is a modern twist on the classic Middle Eastern tabbouleh. Traditional tabbouleh is made with bulgur wheat, tomatoes, parsley, and lemon juice. However, this version substitutes quinoa for bulgur, making it gluten-free and adding a more substantial base to the dish. The addition of feta cheese brings a creamy texture, while mint adds a fresh, aromatic note that elevates the dish’s flavor.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 red onion (finely chopped)
- 1 cup fresh parsley (chopped)
- 1/2 cup fresh mint leaves (chopped)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Salt and pepper (to taste)
Instructions
1. Cook the Quinoa:
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat and let it cool.
2. Prepare the Vegetables:
- While the quinoa is cooling, chop the cherry tomatoes, cucumber, red onion, parsley, and mint.
3. Combine Ingredients:
- In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint.
4. Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Toss the Salad:
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Add the crumbled feta cheese and fold it in carefully.
6. Serve:
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.
Notes
For extra freshness, chill the tabbouleh for 30 minutes before serving. You can also add diced cucumber, roasted chickpeas, or a squeeze of lemon for added texture and brightness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Keywords: Quinoa Tabbouleh with Feta and Mint