Quinoa Tabbouleh with Feta

A healthy flavorful side dish.

Ingredients

1 1/2 cup cooked quinoa
1 can garbanzo beans, drained and rinsed
1/3 cup freshly squeezed lemon juice ( 2 lemons)
1/3 cup olive oil

Salt and Pepper
1 cup thinly sliced green onions (white and green parts)
1 cup chopped fresh mint leaves
1 cup chopped Italian flat leaf parsley
1/2 pound Persian cucumbers, sliced
2 cups cherry tomatoes, halved
Optional: 2 cups feta (8 ounces)

Instructions

Place cooked quinoa in bowl. Add garbanzo beans, sliced cucumbers, tomatoes, green onion, parsley and mint. Toss to combine. 

In a small bowl, whisk lemon juice and olive oil. Season with salt and pepper.

Pour over ingredients in bowl. Toss to combine. Add additional salt and pepper if needed. 

Serve right away or put in refrigerator to allow flavors to blend.

Zucchini, Corn and Quinoa

A great summer side dish!

Ingredients

3/4 cup dry quinoa
1 1/2 cups chicken broth
Salt and pepper
1 Tablespoon olive oil + 1 teaspoon olive oil
1/2 teaspoon lemon zest
3 cloves garlic minced
1 medium zucchini, cut into eights through the length and then sliced
Fresh corn from three ears of corn
1/3 cup sliced green onion
4 ounces feta cheese

Instructions

Cook the quinoa in the chicken broth according to manufacturer's instructions.
Season lightly with salt and pepper. Let cool slightly and toss with 1 teaspoon olive oil
and 1/2 teaspoon lemon zest

Heat 1 Tablespoon olive oil in large skillet over medium-high heat. Add diced zucchini, corn kernels and garlic.  Saute until the vegetables begin lightly brown, stirring occasionally, about 8 minutes.

Turn off heat. Add quinoa to vegetable mixture. Toss to combine.
Add sliced green onion and feta cheese. Toss lightly.
Serve warm.