| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 cup quinoa
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 1 cup thinly sliced scallions, white and green parts (5 scallions)
- 1 cup chopped fresh mint leaves (2 bunches)
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, halved through the stem
- 2 cups medium-diced feta (8 ounces)
Instructions
- Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat, and simmer covered for 15 minutes, until the grains are tender and open (they¿ll have little curly tails). Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 1/2 teaspoons of salt.
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 240 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 25 mg |
| Sodium | 413 mg |
| Serving Size | 1 of 8 servings |
| Calories | 240 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 25 mg |
| Sodium | 413 mg |
Reviews
Ina really nailed it! So fresh and lemony. Excellent over tuna. Go light on the salt. You can always add more. Fantastic!!
I have made this a few times and it is delicious. The salt problem escapes me just salt to taste. Using quinoa makes the tradition salad new.
This was very easy to make and very tasty! The lemon juice kicked up the Flavor! It was the perfect side for lamb burgers!
Delicious! We had no leftovers because everybody went back to seconds, thirds …
WAY TOO SALTY!!!!!!!!!!! Don’t know what Ina was thinking! I will try it again with a LOT less salt.
Too salty.
Normally I think Ina’s recipes are 5 star quality, but this one was way too salty. I actually wondered if there was a mistake in the recipe. Feta is plenty salty to begin with, and adding 3 total teaspoons of salt takes it over the top. I will try it again with much less salt, because it is a good combination of ingredients.
Just made this today, great. I like the use of quinoa over the more-standard use of bulgar wheat, this is so much lighter, healthier, and gluten-free too. I don’t like too much feta, too salty and dry and strong, so I used the last of what I had in fridge into a fine crumble, it was enough, so I would use the feta sparingly, to taste, or leave it out. I can see adding sliced black olives to this for more contrast of color. I used red onion bc I had no scallions, tastes good and adds more color.