Recipe: Tabouli with Feta

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By Larissa Phillips

I like to make tabouli the classic way, with bulgur (cracked wheat), but I also love to substitute other grains. In this recipe, I use quinoa ("keen-wa"), a Peruvian supergrain with the highest protein of all grains, that cooks in about 20 minutes.

It's so light and delicate that it's perfect for toddlers. (Set aside a little quinoa for the younger kids, and serve it plain or with a dash of olive oil and lemon. Serve it with a few pieces of chopped tomato and cucumber.)


  • 1 cup quinoa, rinsed, drained and cooked according to directions on package

  • 1 tomato, diced

  • 1 cucumber, peeled and diced

  • 2 bunches parsley, de-stemmed and finely chopped

  • 1 bunch scallions, chopped, including green part

  • 1 block (about 1/4 lb.) feta cheese, chopped or crumbled into small pieces

  • 1/4 cup extra virgin olive oil

  • Juice from one lemon

  • Kalamata olives, pitted and coarsely chopped (optional)


  1. Combine all ingredients up to the feta.

  2. Whisk together the olive oil and lemon in a separate dish, and toss with vegetables and quinoa.

  3. Add the feta and olives, if using, and toss gently.

  4. Let sit for at least 20 minutes for flavors to settle.

Serves two as a main dish; four or more as a side salad.

For another favorite warm weather salad,see
Arugula with Lentils and Bacon.