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Greek-style quinoa tabbouleh

Put a Greek spin on traditional Middle Eastern tabbouleh with this delicious version that's made with protein-rich quinoa, tangy feta cheese and briny kalamata olives. Ready in just 20-minutes, it's a great gluten-free side dish for grilled meats or as a light lunch and dinner.

Ingredients for 4 servings

• 1/2 cup (95 g) quinoa  + 1 cup (250 ml) water
• 10 oz. (250 g) cherry tomatoes, chopped
• 1/4 cup (45) kalamata olives, pitted and chopped
  
• 1 bunch curly or flat-leaf parsley, finely chopped
• 1/2 cup (120 g) feta, crumbled

Dressing

• Juice of 2 large lemons
• 6 tbsp olive oil, plus more to taste
• 1 garlic clove, minced
• Salt, pepper

Instructions

1. Rinse the quinoa and add it to a saucepan with the water. Cook according to the package directions. Once cooked, transfer the  quinoa to a mixing bowl and fluff with a fork.
2. Meanwhile, in a small bowl, add the lemon juice, olive oil and garlic. Season with salt and pepper to taste, and whisk until combined.
3. Add the cherry tomatoes, kalamata olives and parsley to the bowl with the quinoa. Pour in the dressing and toss until everything is coated.
4. Place in the refrigerator for up to 2 hours (at least 30 min.) to allow the flavors to meld. This will also help the quinoa absorb more liquid and increase its volume.
5. When ready to serve, drizzle the salad with more olive oil to taste and adjust the seasoning if necessary. Top with the feta and toss to combine. Serve immediately.