Quinoa Tabbouleh with Feta

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Quinoa

  Uncooked

  1 cup or 170g

• Salt

  Table

  1 tsp or 6g

• Lemon juice

  Raw

  ¼ cup or 61g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Spearmint

  Fresh

  1 cup or 91g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Feta cheese

  2 cup, crumbled or 300g

Directions

1. Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 tsp of salt, then lower the heat and simmer for 15 minutes, covered. Drain and place in a bowl. Stir in lemon juice, olive oil, and additional salt to taste.
2. In a large bowl, combine scallions, mint, cucumber, tomatoes, and a pinch of salt and pepper. Add the cooked quinoa and mix well. Add the feta cheese just before serving. Enjoy!

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