Name: Quinoa Tabbouleh Salad with Chickpeas & Feta Cheese
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 709 ½ ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 1 ½ small pkgs fresh mint; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ lemons; 1 ½ cups quinoa; extra virgin olive oil

Quinoa Tabbouleh Salad with Chickpeas & Feta CheeseQuinoa Tabbouleh Salad with Chickpeas & Feta Cheese — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

709 ½ ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

1 ½ small pkgs fresh mint

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ lemons

1 ½ cups quinoa

extra virgin olive oil

Instructions

In a small saucepan, combine the quinoa and broth; bring to a boil.

While the quinoa comes to a boil, wash and dry the fresh produce.

Once the quinoa is boiling, reduce heat to a simmer and cover; cook for 15 minutes. Once cooked, remove from heat and let stand, covered, for 5 minutes.

Halve the tomatoes lengthwise and transfer to a large bowl.

Trim off and discard the ends of the cucumber; medium dice the cucumber and add to the bowl.

Shave the parsley leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Pick the mint leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Drain and rinse the chickpeas; add to the bowl.

Measure out the feta and add to the bowl.

Peel and mince the garlic.

In a small bowl, combine and whisk together the minced garlic, lemon juice, olive oil, salt, and black pepper.

Uncover the quinoa and fluff with a fork; add to the bowl with the rest of the ingredients.

Add the dressing and toss the salad until well combined.

Divide the salad between plates and enjoy!

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