QUINOA TABBOULEH WITH CUCUMBER RIBBONS TOMATOES MINT FETA
Ingredients
- 1 cup red or traditional quinoa, rinsed
- 1 whole garlic clove, peeled
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 1 large English hothouse cucumber or 2 Persian cucumbers, shaved into long, thin ribbons using a vegetable peeler
- 1-pint sweet cherry tomatoes, halved (or the best-tasting tomato you can find)
- 4 ounces Feta cheese, crumbled
- 2 scallions, thinly sliced, or 1/2 small red onion, thinly sliced
- Salt & freshly ground white pepper
Instructions
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