Herbed Quinoa Tabbouleh

Herbed Quinoa Tabbouleh
Ingredients :
1/2 cup quinoa (red or white), rinsed
1/2 cup freshly squeezed lemon juice
1/4 cup Coratina Extra Virgin Olive Oil (or your favorite robust EVOO)
Kosher salt and freshly ground pepper
A pinch of freshly grated nutmeg
2-3 cups chopped flat leaf parsley
1/2 cup finely chopped fresh mint leaves
1/4 cup chopped scallions
1 pint cherry tomatoes, quartered
1 English cucumber, diced
1/2 cup of Feta cheese
Drizzle of Lemongrass Mint White Balsamic Vinegar
Bring 1 cup of water to a boil in a small saucepan. Pour the quinoa into the boiling water. Turn it down to a simmer, cover and cook until the water is absorbed and the quinoa is tender, 12-15 minutes. Remove it from the heat and allow to cool.

Whisk together the lemon juice, Coratina EVOO, 1/2 rounded tsp of salt, pepper and nutmeg.

Combine the parsley, mint, scallions, cherry tomatoes, cucumber, feta cheese and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before serving. Drizzle the lemongrass mint balsamic vinegar just before serving.
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