I’ve had this on my list of things to make for quite some time! I finally got around to it- partly because as the weather is warming up, I’ve been in the mood for some fresh bright & light flavors! I LOVE a tabbouleh salad and this one is pretty darn close- thanks to the ridiculous amount of parsley I added in!
This salad is meant to be served cold or even at room temperature which also makes it great for picnics, or to bring to a bbq potluck!
I actually like to keep salads like this in the fridge so I can reach for it when I have hunger pangs through out the day and need quick options! You can add and omit ingredients as you like so it can fit your taste. I really don’t care for olives but if you love olives- this would be a great addition! If you don’t have or like arugula you can add any kind of green in place of it- like spinach! If you can’t get your hands on fresh oregano- use a pinch of dried! Enjoy 🙂
Mediterranean Quinoa Salad
Yield 4 Servings
1 cup uncooked quinoa (cooked according to package directions)
2 seedless cucumbers, diced small
3 cloves garlic, minced
1/4 cup parsley, finely chopped
1/4 cup crumbled feta
2 tbsp sherry wine vinegar or red wine vinegar
2 tbsp olive oil
10-15 cherry tomatoes- quartered
juice of 1 lemon
handful of arugula- coarsely chopped
salt, pepper (generously)
1 tsp red chili flakes
- Cook the quinoa according to package directions. Set aside and let cool.
- Add rest of the ingredients to the quinoa, gently toss together and serve !