Quinoa Tabbouleh Salad with Terrell Creek Farm Finley Feta

(Picture coming soon!)

Total Time: 2.5 hours, Serves: 4


  • 2 cups water
  • 1 cup quinoa
  • 1 pinch salt
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/4 cup lemon juice
  • 2 ounces crumbled Terrell Creek Finley Feta
  • 2 cups halved cherry tomatoes
  • 1 cucumber, diced
  • Chopped green onion, to taste
  • 2 carrots, grated
  • 1 cup fresh parsley, chopped


  • Cook Quinoa according to package directions and cool to room temperature
  • In a a large bowl, combine all other ingredients, stir in cooled quinoa
  • Refrigerate for at least two hours

Please note, this salad does get better the longer it is allowed to set.

Note: This is a Terrell Creek Farm Original Recipe.

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