Mediterranean Quinoa Tabbouleh with Feta and Olives

This vibrant Mediterranean quinoa tabbouleh combines traditional flavors with a healthy twist. The nutty quinoa replaces bulgur, while fresh parsley, mint, and juicy tomatoes provide a refreshing crunch. Feta cheese adds creaminess, and Kalamata olives introduce a briny depth, making this dish a delightful side that complements any main course. It's a nutritious option packed with fiber and protein, perfect for a balanced meal.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water. In a saucepan, combine quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes.
2. Fluff the quinoa with a fork and allow it to cool to room temperature.
3. In a large bowl, combine the chopped parsley, mint, cherry tomatoes, cucumber, red onion, and olives.
4. Once the quinoa is cool, add it to the vegetable mixture.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
6. Gently fold in the crumbled feta cheese.
7. Serve chilled or at room temperature.