While I love to cook, I also enjoy eating out because I get to try new restaurants and catch up with friends. My favorite thing to do is order a bunch of plates for the table so everyone can share. The other day, I got dinner with a good friend from college who recently moved to the city to start grad school at Columbia. I took her and her sister to one of my favorite neighborhood restaurants, Chalk Point Kitchen. The restaurant changes their menu every season and the dishes use the freshest ingredients. We ordered a flatbread with edamame hummus and shaved radishes, a salmon dish, grilled beets, an arugula and blood orange salad and a quinoa tabbouleh with feta and mint. The mint was so refreshing and I knew this dish was something I could recreate at home! It's a great side dish paired with your favorite protein, or on its own.
Prep Time: 20 minutes Cook Time: N/A
- 1 cup of cooked quinoa
- 1.5 cups of parsley
- 1/4 cup feta
- 2 tbsp toasted pine nuts
- 5 mint leaves
- 1 tbsp olive oil
- 1/2 tsp red wine vinegar
- 1/2 lemon
- Salt & Pepper to taste
- Cook the quinoa according to the instructions.
- Mince the parsley in a food processor.
- Finely chop the mint leaves.
- In a small pan, add pine nuts and cook over medium heat, stirring continuously for 5 minutes until golden brown.
- In a large bowl add quinoa, minced parsley, chopped mint, feta and toasted pine nuts.
- In a small bowl, whisk together lemon juice, red wine vinegar, olive and and salt & pepper.
- Pour the dressing over the tabbouleh and mix together before serving.