Quinoa Tabouli With Seared Feta And Lemon Tahini Dressing | Donna Hay

Ingredients

• 4 cups (640g/1 lb 7 oz) cooked red or white quinoa
• 300g (10½ oz) cherry tomatoes, halved
• 2 cucumbers, thinly sliced
• 1½ cups (36g/1¼ oz) small flat-leaf parsley leaves
• 1 cup (16g/½ oz) mint leaves, torn
• 4 green onions (scallions), thinly sliced
• 2 tablespoons extra virgin olive oil
• sea salt and cracked black pepper
• 400g (14 oz) firm feta, cut into 4 thick slices
• extra virgin olive oil, for brushing
• ½ cup (140g/5 oz) hulled tahini
• ⅔ cup (160ml/5½ fl oz) lemon juice
• 1 clove garlic, crushed
• ⅓ cup (80ml/2¾ fl oz) water
• sea salt flakes