Barefoot Contessa (en-US)

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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)

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 1½ teaspoons of salt.

In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon 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.

Quinoa Tabbouleh with Feta