QUINOA TABBOULEH WITH CUCUMBER RIBBONS, TOMATOES, MINT & FETA

Serves: 4

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QUINOA TABBOULEH WITH CUCUMBER RIBBONS, TOMATOES, MINT & FETA

Ready in: 50 MinTotal time: 50 Min

I love the protein-packed Mediterranean grain that is quinoa and I love traditional tabbouleh. Combine the two, with fresh-from-the-garden favors and you have something wonderfully healthy and so delicious to start the New Year off right! Substitute goat cheese for the feta, and use your vegetable peeler to add shaved ribbons of additional veggies, if you like.

Ingredients

• 1 cup red or traditional quinoa, rinsed
• 1 whole garlic clove, peeled
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 1 large English hothouse cucumber or 2 Persian cucumbers, shaved into long, thin ribbons using a vegetable peeler
• 1-pint sweet cherry tomatoes, halved (or the best-tasting tomato you can find)
• 4 ounces Feta cheese, crumbled
• 2 scallions, thinly sliced, or 1/2 small red onion, thinly sliced
• Salt & freshly ground white pepper

Instructions

1. Combine the rinsed quinoa, the garlic clove, and 1/2 teaspoon salt with 1 1/4 cups water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Meanwhile, whisk together the lemon juice and mustard in a small bowl. Gradually whisk in the olive oil. Add the parsley and mint and season to taste with salt and pepper.
3. While the quinoa is still warm, transfer it to a large mixing bowl and add in 1/4 cup of the dressing. Add the cucumber ribbons, tomatoes, crumbled feta, and scallions or onions, if desired. Toss well. Add more dressing, if needed. Season to taste.

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