Quinoa Tabbouleh with Feta

 The flavors in this salad are amazing!  The combination of ingredients creates a symphony of flavors.  This is also super easy to make.  The recipe comes from Ina Garten's Make it Ahead cookbook.  You can serve this right away or refrigerate for up to 4 days.  Ina suggests adding the feta just before serving, but that is your choice.  I prefer this at room temperature.

To begin with, you need 1 cup quinoa.  Cook in rice cooker with 2 cups water (or cook on the stove top per package instructions).  Place quinoa in large bowl and add 1 tsp. salt and freshly ground pepper.  

 Add 1/4 cup fresh lemon juice (I used 1 lemon) and 1/4 cup olive oil to quinoa and combine.

 In large bowl, combine 1 cup chopped green onions

 Add 1 cup chopped parsley

 Add 1 cup fresh mint leaves, chopped

 Add 2 cups cherry tomatoes, sliced in half

 Add 1 cucumber, unpeeled, seeded, and medium diced.  Mix to combine.

 Add mixture to quinoa and stir well.  Add feta cheese and combine.  Taste and adjust seasonings.

Ingredients

1 cup quinoa

salt and freshly ground pepper

1/4 cup freshly squeezed lemon juice

1/4 cup olive oil

1 cup thinly sliced green onions (white and green parts)

1 cup chopped fresh mint leaves

1 cup chopped fresh parsley

1 hothouse cucumber, unpeeled, seeded, and medium-diced

2 cups cherry tomatoes, halved

2 cups medium diced feta