Mediterranean Tabbouleh Salad

A new take on a traditional salad, side-dish recipe.  Don't forget the feta cheese!

Makes 4 Servings


1 bag Minute® Rice and Quinoa, uncooked
1 cup vegetable broth
2 Tbsps olive oil
1 Tbsp fresh lemon juice
1 Tbsp shallot, minced
1 tsp Dijon mustard
1/2 cup parsley, chopped
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup cherry tomatoes, halved
2 green onions, sliced
1 Tbsp fresh mint leaves, chopped
salt and ground black pepper, to taste
1/4 cup crumbled feta cheese (optional)


Prepare Rice and Quinoa according to package directions, substituting broth for water. Cool. In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Rice and Quinoa and remaining ingredients. Season with salt and pepper to taste.  If desired, top with feta cheese. Substitute 1/4 cup of your favorite vinaigrette for the olive oil, lemon juice, shallots and mustard.