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 🙂

1 vote


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


  1. Cook the quinoa according to package directions. Set aside and let cool.
  2. Add rest of the ingredients to the quinoa, gently toss together and serve !