Reduce heat to low, cover and simmer for 15 minutes. Add the quinoa and mix well. Note: The recipe uses coarse kosher salt; if you are using a finer-grain kosher salt, use the smaller amount. I just don’t get it, cuz the same thing happens with the package cooking directions for rice. Serve at room temperature or refrigerate and serve cold. Learn how to cook great Quinoa tabbouleh with feta . Right now the quinoa version is all the rage, and being nothing if not current, I thought I'd give it a try. Step 2 You really don't have to make this as a side dish for grilled meats, although it seems designed exactly for that purpose. Just scootch your pan off of the heat and let it sit for 5 minutes untouched. Let stand 5 minutes, then fluff with a fork. Mix the cooled Quinoa with the salad. Quinoa Tabbouleh with Feta. You can omit the cheese to make it vegan. Whip up this refreshing Mediterranean Tabbouleh Salad made with rice and quinoa, tomatoes, cucumbers, fresh mint, chopped parsley and a tasty mustard and shallot vinaigrette. Great side dish for a Mediterranean-style brunch of omelets, … Ingredients: 3 cups of cooked Quinoa If you're just about to send me an "informative" email or comment stating that you always follow the package instructions and get perfect quinoa every time, then I would, of course, reply that there are exceptions to every truth in this life. It’s super easy, but it seems to me that there are outside forces at work conspiring against us to make it seem anything but easy. Place the quinoa in a bowl and immediately add the lemon juice, olive oil and 1 teaspoon of salt (or to taste). Heck yes! Has this happened to you? This dish from the Barefoot Contessa is a great make-ahead side dish or vegetarian and gluten-free main dish. "Tabbouleh salad made with quinoa fresh herb and feta cheese finished in a refreshing lemon juice and olive oil dressing. Most of those instructions are devised to create soggy, gross quinoa, not the fluffy stuff of quinoa dreams. Enjoy! Ingredients 1 Cup (180g) Cooked Quinoa (see instructions below) Juice + Zest of 1 Lemon 2 Tablespoons Olive Oil 2 Teaspoons Vegetable Oil 1 Clove Garlic, Minced 2 Green Onions, Diced 1/4 Cup Diced Chives (1/2 bunch) 1 Cup Diced Parsley (1 large bunch) 1 … Sounds sort of confusing, doesn't it. Add the quinoa and mix well. Try it with feta cheese for a salty pop of flavor. Heck yes! Repeat this 2 or 3 times or until the water runs clear. If you would like to check out her recipe, just click on the link below. Further ignoring the package directions (unless you’ve bought your quinoa from an enlightened producer), place your now nicely rinsed quinoa (1 cup) into a pan with 1 ½ cups of water and ½ teaspoon of salt (or to taste) and bring this to a boil. If you've not had the pleasure of tabbouleh yet, I will just tell you that it's a Middle Eastern dish that traditionally is made with bulgur wheat, but it's often made with couscous as well. Posted by Recipe Sleuth under New Finds No Comments. It was soggy and most definitely quite yucky. sign up for the defined dish newsletter & receive exclusive content straight to your inbox, 2 cups of grape tomatoes, quartered (measure before cutting), 5 Green onions, sliced (white and green parts). Carefully fold in the feta and taste for seasonings. It is popping with flavor and loaded with cucumbers, feta and olives with the addition of parsley and mint. Available now! I’ve made some changes to Ms. Garten’s original recipe. Cook the quinoa following pack instructions – it should be tender but with a little bite. Well it's not; that's just my writing, and I apologize for that. Gently toss in the tomato and feta cheese. 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