Quinoa Tabbouleh
Make quinoa tabbouleh with tomatoes, cucumber, chickpeas, feta, and fresh herbs. A bright lemon and olive oil dressing brings this refreshing salad together.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Fine-mesh sieve
- Saucepan
- Measuring cup
- Fork
- Mixing bowl
- Mason jar
- Spoon
- Chef's knife
- Cutting board
- Refrigerator
- Stove
- Airtight container
- Salt shaker
- Pepper mill
Ingredients
- 1 cup quinoa
- salt, to taste
- 1⁄2 pint cherry or grape tomatoes, halved lengthwise
- 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced
- 1 can (15 to 16 ounces) garbanzo beans, drained and rinsed
- 1 cup crumbled feta cheese
- 4 scallions, white and pale green parts only, chopped
- 3 to 4 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped fresh mint or basil (optional)
- 2 to 3 tablespoons lemon juice
- 2 to 3 tablespoons olive oil
- freshly ground black pepper, to taste
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