A new year means new healthy recipes! Am I right!? This quinoa tabbouleh with feta cheese is one of my favorite things to meal prep for the week. I love making a big batch of it, and storing it in the fridge to easily grab for lunch. I also use it as a side dish for dinners throughout the week. It pairs really well with chicken or steak!
I think I originally found it through Ina Garten from the Barefoot Contessa. Ina is my idol. I wish she was my neighbor, and that I could just walk next door to her house every night for dinner.
2 cups quinoa ( I like to get the pre-rinsed kind so I don’t have to rinse it)
salt & pepper
2 lemons (you will just need the juice of the lemons)
1/2 cup olive oil
1.5 cups thinly sliced scallions
1.5 cups chopped fresh flat-leaf parsley
1.5 cups chopped mint leaves (I didn’t add them this time, but they add a nice flavor!)
2 cucumbers, peeled and diced
4 cups cherry tomatoes, halved
3 or 4 cups feta cheese (depending on how much cheese you like)
- Cook the quinoa according to the package instructions
- Once the quinoa is done, drain it, & add it to a large bowl. Add the lemon juice, olive oil, salt, pepper, and stir.
- Add in the diced cucumbers, cherry tomatoes, parsley, mint, scallions, and feta cheese, and stir everything together
You can either eat it right away at room temperature, or refrigerate it and eat later. I always eat some right away because it’s actually really tasty at room temperature/somewhat warm.
P.S. This recipe makes a lot so that you can have leftovers throughout the entire week. If you would prefer to make less you can cut all of the ingredients in half.