Egg & Toast

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Quinoa Tabbouleh From the kitchen of kelpiep

Yield : Makes 4 servings Prep Time : 10 mins Cooking Time : 20 mins Ingredients

1 cup quinoa 1 cucumber, peeled, seeded, and diced 1 small red onion, chopped 2 tbsp chopped parsley 2 tbsp chopped mint Salt and freshly ground black pepper ½ cup olive oil 2 tbsp fresh lemon juice 2 oz (55g) feta cheese ½ cup pitted and coarsely chopped Kalamata olives


  1. Rinse the quinoa well in a fine mesh sieve. Drain and place it in a medium heavy-bottomed pan. Stir constantly over a medium heat about 3 minutes, until the grains separate and begin to brown.

  2. Add 2¼ cups water and ½ tsp salt and bring to a boil over high heat. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and let cool.

  3. Add the cucumber, onion, parsley, and mint to the quinoa. Whisk together the oil and lemon juice in a small bowl. Pour over the quinoa and mix.

  4. Sprinkle with the feta cheese and olives. Season with salt and pepper, and serve.

© 2008 Dorling Kindersley