Quinoa Tabbouleh with Feta

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 35 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 210
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 5 g
• Cholesterol: 25 mg
• Sód: 341 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 2 g
• Białko: 7 g