Quinoa tabbouleh with Feta

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Quinoa tabbouleh with Feta

Serves 4-8

500ml water
170g quinoa, uncooked
Salt and black pepper
4 tbsp lemon juice
2 tbsp olive oil
1 tsp ground cumin
Large bunch of fresh mint leaves, chopped
Large bunch of fresh parsley leaves, chopped
4 spring onions, chopped, green parts only
1 large cucumber, diced
400g cherry tomatoes, halved lengthwise
120g Feta, crumbled

  1. Bring the water to a boil in a saucepan. Add the quinoa and one teaspoon of salt and return to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes until all of the water has been absorbed.
  2. Transfer the quinoa to a large bowl and immediately stir in the lemon juice, olive oil, cumin and some salt.
  3. Stir in the mint, parsley, spring onion greens, cucumber, tomatoes and a generous crack of black pepper.
  4. Gently fold in the Feta. Serve at room temperature or slightly chilled.

Per Serving
339kcals, 16.6g fat (6g saturated), 37.3g carbs, 5.7g sugars, 12.4g protein, 5.6g fibre, 0.645g sodium

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