Quinoa with Feta

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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.

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.

I love a good grain salad. This one wilts parsley into hot quinoa that has been previously cooked just a little with some onion and garlic sweated in olive oil. I finish the hot side dish with some lemon which, when warm, is more mellow than bright and clean.

This salad reminds me of a tabbouleh, which I love to eat in the summer, but this red quinoa variation is great any time of year. Quinoa is an interesting grain, but it is very easy to cook and becomes quite flavorful when cooked in the chicken broth.

Crumbly feta cheese is the perfect finishing touch for what I’m claiming to be one of my favorite side dishes ever.

 

 

If you want to try real tabbouleh, head over and check out my recipe for kid-friendly Greek tabouli.

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Quinoa with Feta


  • Author: Allie McDonald
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6

Description

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.


Ingredients

  • 12 oz. (340g) of quinoa, the regular kind or the Red Inca variety
  • 1 Tbsp. olive oil, plus for to finish at the end
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups unsalted chicken broth, 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.

Instructions

  1. 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.
  2. In a medium saucepan that has a lid warm 1 tablespoon of olive oil over medium-high heat.
  3. Add the onion and cook stirring occasionally until translucent, 4-5 minutes.
  4. Add the minced garlic and cook while stirring for 30 seconds or so.
  5. Add the drained quinoa and stir for a moment before splashing in the broth or water and the salt. Bring it to a boil over high heat.
  6. 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.
  7. 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.
  8. Serve warm topped with the feta cheese and a bit more chopped fresh parsley.

 

This post originally appeared in January, 2013 and was revised and republished in May, 2018.