This dish uses warm quinoa, wilted parsley, and onions and garlic cooked in olive oil. Everything is topped with feta making it much like tabbouleh.
- 12 oz. (340g) of quinoa, the regular kind or the Red Inca variety
- 1 Tbsp. olive oil, plus more to finish at the end
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken stock, vegetable broth, water or a mixture
- ½ tsp. salt
- 1 and ½ cups chopped fresh parsley, plus a bit more for garnish
- 1 Tbsp. lemon juice
- 8 oz. feta cheese, crumbled.
- Pour the quinoa into a fine mesh sieve and put it into the sink. Douse it in lots and lots of fresh cold tap water. Leave it to drain for a few minutes while you do the next step.
- In a medium saucepan that has a lid warm 1 tablespoon of olive oil over medium-high heat.
- Add the onion and cook stirring occasionally until translucent, 4-5 minutes.
- Add the minced garlic and cook while stirring for 30 seconds or so.
- Add the drained quinoa and stir for a moment before splashing in the stock or water and the salt. Bring it to a boil over high heat.
- Reduce heat to low, stir and cover letting it almost bubble for 15-20 minutes, until the quinoa is tender. If the liquid was not all absorbed, drain the quinoa in a fine-mesh sieve and then return it to the hot saucepan for a minute or two to help it dry out a bit.
- Add the lemon juice, parsley and a bit of olive oil. Stir it and taste it. Add more salt if it’s a bit bland and more olive oil if it’s a bit dry. Stir again.
- Serve warm topped with the feta cheese and a bit more chopped fresh parsley.