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“based on the one from poorgirleatswell, tweaked for my tastes. i'm told it's quite mild for a tabbouleh but i've never had any others. i thought it was very flavorful and a testament to what can be done with very simple food. this is super cheep and very healthy. if you're not used to strongly flavored middle-eastern food you may want to start with less herbs and lemon juice and see how you like it. could easily be made vegan without the feta or with a soy type. would be an interesting addition to a BBQ”
READY IN:
20mins
SERVES:
2-4
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 2 12 cups cooked quinoa
  • 2 tomatoes, chopped
  • 14 cup red onion, minced (or scallions, or green onions)
  • 1 tablespoon fresh cilantro, chopped (optional, add more if you're fond of it)
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 12 cup reduced-fat feta cheese, crumbled
  • salt and pepper
  • 1 tablespoon balsamic vinegar
  • 12 teaspoon chili flakes

Directions

  1. cook quinoa till fluffy, not mushy. in the mean time chop your tomatoes, onions, and herbs.
  2. let quinoa cool till warm, not hot.
  3. mix all ingredients, adjust seasonings and enjoy.

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