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    Micah Meals

    Quinoa Tabbouleh with Feta

    Salad
    Vegetarian
    ​

    8 servings

    porsi

    20 minutes

    waktu aktif

    35 minutes

    total waktu
    Mulai Memasak

    Bahan-bahan

    1 cup quinoa

    Kosher salt and freshly ground black pepper

    1/4 cup freshly squeezed lemon juice (2 lemons)

    1/4 cup good olive oil

    1 cup thinly sliced scallions, white and green parts (5 scallions)

    1 cup chopped fresh mint leaves (2 bunches)

    1 cup chopped fresh flat-leaf parsley

    1 hothouse cucumber, unpeeled, seeded and medium-diced

    2 cups cherry tomatoes, halved through the stem

    2 cups medium-diced feta (8 ounces)

    Petunjuk

    Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*

    In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

    * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

    Nutrisi

    Ukuran Porsi

    -

    Kalori

    210

    Total Lemak

    14 g

    Lemak Jenuh

    5 g

    Lemak Tak Jenuh

    -

    Lemak Trans

    -

    Kolesterol

    25 mg

    Natrium

    341 mg

    Total Karbohidrat

    16 g

    Serat Diet

    2 g

    Total Gula

    2 g

    Protein

    7 g

    8 servings

    porsi

    20 minutes

    waktu aktif

    35 minutes

    total waktu
    Mulai Memasak

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    Bahan-bahan

    1 cup quinoa

    Kosher salt and freshly ground black pepper

    1/4 cup freshly squeezed lemon juice (2 lemons)

    1/4 cup good olive oil

    1 cup thinly sliced scallions, white and green parts (5 scallions)

    1 cup chopped fresh mint leaves (2 bunches)

    1 cup chopped fresh flat-leaf parsley

    1 hothouse cucumber, unpeeled, seeded and medium-diced

    2 cups cherry tomatoes, halved through the stem

    2 cups medium-diced feta (8 ounces)

    Petunjuk

    1

    Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*

    2

    In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

    3

    * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.