quinoa tabouli

with seared feta and lemon tahini dressing

  • 4 cups (640g/1 lb 7 oz) cooked red or white quinoa
  • 300g (10½ oz) cherry tomatoes, halved 
  • 2 cucumbers, thinly sliced 
  • 1½ cups (36g/1¼ oz) small flat-leaf parsley leaves
  • 1 cup (16g/½ oz) mint leaves, torn
  • 4 green onions (scallions), thinly sliced
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  • 400g (14 oz) firm feta, cut into 4 thick slices
  • extra virgin olive oil, for brushing

lemon tahini dressing

  • ½ cup (140g/5 oz) hulled tahini
  • ⅔ cup (160ml/5½ fl oz) lemon juice
  • 1 clove garlic, crushed
  • ⅓ cup (80ml/2¾ fl oz) water 
  • sea salt flakes
  1. Place the quinoa, tomatoes, cucumber, parsley, mint, onion, oil, salt and pepper in a large bowl and gently toss to combine.
  2. To make the lemon tahini dressing, place the tahini, lemon juice, garlic, water and salt in a small bowl. Whisk until smooth and set aside.
  3. Preheat oven grill (broiler) to medium-high. Line a baking tray with non-stick baking paper. Brush the feta with a little oil and place on the tray. Grill for 4–6 minutes or until golden.
  4. Divide the quinoa tabouli between serving plates and top with the feta. Drizzle with the lemon tahini dressing to serve. Serves 4

COOK’S NOTE
This tabouli is my favourite creation when I have leftover cooked grains in the fridge from the night before. You can really use any base you like – burghul, pearl barley, freekeh or brown rice will all work well.

Photography: Con Poulos

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