Quinoa Tabbouleh with Feta

1 c. quinoa
kosher salt and freshly ground black pepper
1/4 c. fresh lemon juice (2 lemons)
1/4 c. good olive oil
1 c. thinly sliced scallions, white and green parts (5 scallions)
1 c. chopped fresh mint leaves (2 bunches)
1 c. chopped fresh flat-leaf parsley
1 cucumber, unpeeled, seeded and medium-diced
2 c. cherry tomatoes, halved through the stem
2 c. medium-diced feta (8 oz.)

Pour 2 c. water into a medium saucepan and bring to a boil. Add the quinoa and 1 t. 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 1 to 1-1/2 t. salt.

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

Serves 8.

From Food Network Magazine, Jan./Feb. 2015, p. 34.