Quinoa Tabbouleh

1 cup cooked quinoa
¼ cup shelled raw pumpkin seeds
1 English cucumber, unpeeled and finely chopped
3 green onions, thinly sliced
1 small red bell pepper, finely diced
1 small yellow bell pepper, finely diced
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
¼ cup chopped fresh mint

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar or rice vinegar
¼ teaspoon table salt
⅛ teaspoon white pepper
¼ cup crumbled feta cheese (optional)

Combine the cooked quinoa and remaining tabbouleh ingredients (except feta cheese) in a large serving bowl. Combine the dressing ingredients in screw-top jar and shake vigorously to blend. Pour over quinoa mixture and toss until all the ingredients are thoroughly coated. Cover the bowl and refrigerate 4 hours. Let stand at room temperature 20 minutes then add feta, garnish and serve.

Makes 4-6 servings.

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