Here is a merry of my two favorite salads, tabbouleh and Greek salad. I love to make this for lunches it keeps for a good 3 days and doesn’t get soggy. It is fresh, satisfying and the quinoa keeps you full. I opted for red bell peppers instead of tomatoes that you would usually find in a Greek salad, because well we all know tomatoes cant keep well in a salad. That doesn’t mean you cant use tomatoes instead. Hey, I don’t judge.
Servings: 6
Ingredients
- 1 1/2 cup quinoa cooked
- 1/2 red bell pepper
- 1 Tbsp red onion
- 4 cup curly parsley
- 12 Kalamata olives
- 1/4 cup feta cheese
- 2 lemon juice
Instructions
- Finely chop the red pepper, onions, parsley, olives, and feta.
- In a medium bowl, mix all the ingredients and then squeeze the juice of 2 lemons.
Notes
You can keep the greek quinoa tabbouleh salad for up to 3 days in the refrigerator.
Nutrition
Sodium: 220mg | Calcium: 120mg | Vitamin C: 85mg | Vitamin A: 3738IU | Sugar: 2g | Fiber: 6g | Potassium: 531mg | Cholesterol: 6mg | Calories: 213kcal | Saturated Fat: 1g | Fat: 6g | Protein: 9g | Carbohydrates: 34g | Iron: 5mg
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