Quinoa is a fun twist on this Middle Eastern dish traditionally made with bulgur wheat. This edible seed (yes, quinoa is a seed!) ups the protein and makes it perfect as an entree, snack, or side. If you've never cooked with quinoa before, make sure to purchase pre-rinsed quinoa or to thoroughly rinse before using - the water removes the naturally-occurring bitter saponins.
- 1 cup rinsed quinoa
- 2 cups water
- 1 tablespoon tahini
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 1/2 cups ripe tomatoes, washed and diced
- 1/2 red onion, washed and diced
- 1 cup mint, washed and chopped
- 1 1/2 cups parsley, washed and chopped
- 1/2 cup walnuts, finely chopped
- 1/3 cup feta cheese, crumbled
- Place quinoa and water in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and cook, uncovered for about 15 minutes. Drain off any excess liquid. Spread quinoa on to a clean sheet pan to cool.
- For the dressing: Add the tahini and lemon juice to a mixing bowl and whisk until combined. Slowly add the olive oil, whisking until combined.
- Transfer the quinoa to a large mixing bowl and add the cucumbers, tomatoes, red onion, mint, parsley and walnuts. Toss to combine. Pour dressing over the mixture and gently toss until well incorporated. Season to taste with salt and pepper. Cover and refrigerate for at least one hour before serving.
- Garnish with feta cheese or toss with the salad just before serving.
- Recipe provided by The Cutting Board Blog by freelance recipe developer and writer, Sara Haas, R.D.N.
Per serving: 230 kcal cal., 15 g fat (3 g sat. fat), 19 g carb., 3 g fiber, 2 g sugar, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet