Quinoa Tabouli With Seared Feta And Lemon Tahini Dressing
This quinoa tabouli is my favourite creation when I have leftover cooked grains in the fridge from the night before.
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Cooking tools:
- Kitchen scale
- Pastry brush
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Plate
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
- 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
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