Quinoa and Feta Tabbouleh

Quinoa and feta can be a brilliant combination if it is balanced well with some freshness and crunch. After a week long in Kerala, have been thinking of healthier and more wholesome recipes so that just one bowl of it would give you all the nutrients and energy you need and be happy and satisfied with every bite!

Quinoa and Feta Tabbouleh

1 cup Quionoa
2 cups veg of chicken stock (Or water)
5 tablespoon chopped flat leaf parsley (Chopped big and no stems)
1 tablespoon chopped mint leaves (chopped big and no stems)
5 tablespoon deseeded and chopped firm tomatoes 
2 tablespoon extravirgin olive oild
2 tablespoon lime juice
4 tablespoon cubed/crumpled Feta

Method

Rinse the quinoa thoroughly preferably in a fine metal sieve under running water. Add the stock to the quinoa in a small deep pan and bring it to boil. Add 1 tablespoon of olive oil and simmer it until the stock is fully absorbed. Spread it out in a plate and let it cool.

Add all the other ingredients to quinoa except the Feta and fold it gently and add salt to taste. Then add the crumpled feta and serve.

Categories: Travel Cuisine

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: