Barefoot Contessa Quinoa Tabbouleh With Feta

Barefoot Contessa Quinoa Tabbouleh with Feta is made with quinoa, lemon juice, scallions, mint, parsley, cherry tomatoes, and feta cheese. This recipe creates a bright, herbaceous grain salad with Mediterranean flair. It takes about 30 minutes to prepare and serves 8.

Barefoot Contessa Quinoa Tabbouleh with Feta Ingredients

• 1 cup quinoa
• Kosher salt and freshly ground black pepper
• ¼ cup freshly squeezed lemon juice (2 lemons)
• ¼ cup good olive oil
• 1 cup thinly sliced scallions, white and green parts (5 scallions)
• 1 cup chopped fresh mint leaves (2 bunches)
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, halved through the stem
• 2 cups medium-diced feta (8 ounces)

How To Make Barefoot Contessa Quinoa Tabbouleh with Feta

1. Cook the Quinoa: Bring 2 cups of water to a boil in a medium saucepan, add quinoa and 1 teaspoon salt, then simmer covered for 15 minutes until tender.
2. Season the Quinoa: Drain and place quinoa in a bowl. Immediately stir in lemon juice, olive oil, and 1½ teaspoons salt.
3. Prepare the Vegetables: In a large bowl, combine scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper.
4. Combine and Mix: Add the seasoned quinoa to the vegetable mixture and mix well.
5. Add the Feta: Gently fold in the feta and adjust seasoning to taste. Serve at room temperature or chilled.

Recipe Tips

• Rinse Quinoa First: Rinsing removes bitterness from the grain’s natural coating.
• Chop Herbs Freshly: Fresh mint and parsley give this salad its vibrant flavor—chop just before adding.
• Cool Quinoa Slightly: Let quinoa cool a bit before mixing to prevent wilting the herbs.
• Make Ahead Option: Leave out the feta until serving for best texture.
• Serve Cold or Room Temp: This salad tastes great both ways and travels well for picnics or potlucks.

What To Serve With Quinoa Tabbouleh

This salad pairs well with grilled chicken, lamb kebabs, pita bread with hummus, or a light lentil soup. It also makes a hearty vegetarian main when served with stuffed grape leaves or falafel.

How To Store Quinoa Tabbouleh

Refrigerate: Store the salad without feta in an airtight container for up to 4 days. Add feta just before serving.
Freeze: Not recommended, as fresh herbs and vegetables will lose texture upon thawing.

Quinoa Tabbouleh Nutrition Facts

• Calories: 280
• Total Fat: 17g
• Saturated Fat: 6g
• Carbohydrates: 20g
• Sugar: 4g
• Protein: 10g
• Sodium: 620mg

FAQs

Can I use bulgur instead of quinoa?
Yes, but quinoa makes this dish gluten-free and adds more protein.

Is this salad vegetarian?
Yes, and it’s gluten-free too—just ensure your feta is vegetarian if needed.

Can I add other veggies?
Absolutely—try red bell peppers or chopped radishes for variety.

Do I have to use hothouse cucumber?
No, but it has fewer seeds and thinner skin, making it ideal for salads.

Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for best flavor.

Try More Recipes:

• Barefoot Contessa French Green Bean Salad With Warm Goat Cheese
• Barefoot Contessa Crunchy Iceberg Salad With Creamy Blue Cheese
• Barefoot Contessa Warm Fig & Arugula Salad