Quinoa Tabbouleh with Crumbled Feta

27 Aug

Quinoa Tabbouleh with Crumpled Feta

At the request of my healthcare provider I’ve been about 90-95% gluten free for the past two weeks (only 4 more to go!). It has offered me some downright depressing realizations: “What do you mean I can’t eat at Great Lake for 6 weeks?” as well as some fun recipe challenges like the dish here today. Overall, I feel lighter and generally have more energy on a daily basis. It was a solid decision for my body during its healing process and a great way to prepare me for the diet I’ll start in the next few months.

For this dish I was inspired by a couple of recipes from Epicurious— taking a few bits from each to create something new. I love their colorful and simple organization and it’s easy to prop up the iPad on the counter while I’m cooking. The ingredients really pop individually, yet work so seamlessly together. So easy and so incredibly tasty!


  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4″ pieces
  • 1 pint cherry tomatoes, halved
  • 3/4 cup crumbled feta
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced


Cook the quinoa per instructions on the package.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool on the counter or in the fridge if you’re in a hurry. Transfer to a large bowl; mix in 1/4 cup dressing.

Add cucumber, tomatoes, feta, herbs, and scallions to bowl with quinoa; toss to coat. Drizzle remaining dressing over and fold in.


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