This recipe is a twist on the classic Middle Eastern side dish, Tabouli.
1 cup uncooked tri-color quinoa
3 tbsp extra virgin olive oil
Freshly squeezed juice of 1 lemon
Zest of 1 lemon
1 tbsp shallot, minced
1 tbsp Dijon mustard
½ cup tightly packed fresh parsley leaves, chopped
1 cup tomatoes, diced
½ cup cucumber, seeded & diced
3 scallions, sliced
2 tbsp fresh mint leaves, chopped
Salt & freshly ground black pepper according to taste
¼ cup crumbled feta cheese, to garnish (optional)
Cook quinoa according to package directions. Place in a large bowl and let cool.
Put the olive oil, lemon juice, lemon zest, shallots, and mustard in a bowl and whisk until well blended.
Toss the quinoa, parsley, tomatoes, cucumber, scallions, and mint with the dressing until thoroughly combined. Season the tabouli mixture with salt and black pepper according to taste.
Garnish with feta cheese, if desired and serve.