Quinoa tabbouleh with feta from Make It Ahead: A Barefoot Contessa Cookbook (page 74) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • barbara_xcaci9 on May 22, 2026

    Way too much salt for my taste in the quinoa, even though I reduced it. Next time I will try 1/2 tsp salt in the cooking water and then another 1/2 in the cooked quinoa. Otherwise a good recipe with fresh flavors.

  • Ro_ on February 19, 2024

    This was very nice, but I think I've made similar recipes that were as nice or nicer, a little more flavourful.

  • Ezair92 on June 08, 2023

    Great and simple salad.

  • anya_sf on February 07, 2019

    I didn't make it ahead, just let it sit for 30 minutes before serving. The salad was flavorful, seasoning good. Quinoa was good in place of the usual bulgur. Next time I'd dice the feta smaller and maybe use less. I used Meyer lemon juice and Persian cucumber. You could add peppers, artichokes, chickpeas, olives, etc., to make it more interesting. I'd use less salt if adding salty ingredients like olives.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.