Quinoa is a superfood grain that has been gaining popularity all over the world. It’s a good source of fiber and plant protein, which makes it the perfect food for gluten-free diets. This is why I make sure to include it in my diet on a regular basis. Here is one recipe I learned, the Ina Garten quinoa recipe. Let’s make it!
Ina Garten Quinoa Tabbouleh With Feta Recipe
- 1 cup quinoa
- Kosher salt
- Freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup olive oil
- 5 sticks thinly sliced scallions, white and green parts
- 2 bunches chopped fresh mint leaves
- 1 bunch chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded and medium-diced
- 2 cups cherry tomatoes, halved through the stem
- 8 oz medium-diced feta
- Pour 2 cups of water into a medium saucepan and bring to a boil
- Add the quinoa and 1 teaspoon of salt
- Lower the heat, and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails)
- Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 to 1 1/2 teaspoons of salt
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt, and 1 teaspoon of pepper
- Add the quinoa and mix well
- Carefully fold in the feta and taste for seasonings
- Serve at room temperature or refrigerate and serve cold
Tips for this recipe
- Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands
- If you’re using a finer-grain kosher salt such as Morton, use the smaller amount
Ina Garten Quinoa Recipe is ready to serve. It’s healthy and delicious at the same time, something you don’t get very often.
Can You Store The Quinoa Tabbouleh?
One of my favorite things about the dish apart from its ease and convenience to make is the ability to make and store it beforehand. If you want to do some meal prep in advance, here is what you can do.
Prepare the salad without the feta cheese and keep it in an air-tight container. You can refrigerate it for up to 4 days without the salad going bad. Fold in the feta when you serve. Your quinoa tabbouleh will turn out absolutely delicious and fresh.
Our Most Favorite Salads
I love making salads and they are a frequent part of my weekly menu. If you want to go on a healthy streak but are dissuaded at the thought of eating salads, you are not alone. Several people consider salads to be boring, bland, and monotonous. But they don’t have to be!
Over the years, I have curated a list of my favorite salads that will satisfy your craving for sweet, creamy, and spicy without being unhealthy for you. I am sharing some of my favorites with you today!
- Kale salads – Kale is one of those vegetables that people usually avoid. But I have got a collection of yummy kale recipes for you here. Try the Barbuto kale salad, cranberry and kale salad, the Hillstone kale salad, and Dr. Weil’s kale salad.
- Try our extensive range of seafood salads such as the grilled salmon salad, Barefoot Contessa’s salmon salad, and the copper river salmon salad.
- For people looking for high-protein diets, the black beans salad, the salmon and beans salad, and the quinoa and beans salad are the best choices.
Mistakes To Avoid When Cooking Quinoa
- Not washing quinoa – Several people cook quinoa without washing it. This is a mistake you want to avoid. Washing the quinoa makes sure that you remove the impurities. You have also got to be careful to not soak it as that will result in a soapy aftertaste.
- Don’t treat it like a grain – Quinoa is often referred to as a grain which makes people mistaken that they cook it like one too. Its liquid absorption is different which makes it important that you cook well. If you follow the recipes carefully, you don’t need to worry about how the quinoa will turn out. It will turn out best.
- Overcooking it – Do not make the mistake of cooking the quinoa until the liquid is all absorbed. It’s best to let the quinoa cook without the cover, in the remaining heat until it is perfectly cooked.
- Not draining excess liquid – Instead of overcooking the quinoa till it absorbs the liquid completely, drain the excess liquid. This makes sure that there is no excess moisture in the quinoa which will ruin your dish.
- Not adding flavor – Quinoa on its own has a nutty flavor. But it can be bland if eaten with no seasonings. Since it has a mild flavor, any seasoning works perfectly well for adding to the quinoa.
- Not letting it rest – Letting the quinoa rest after you have plated it out helps. The quinoa will absorb the texture and the taste. You can fluff it up with a spoon by folding it in and then serve for the perfect fluffy experience.