Here is a merry of my two favourite 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.
Greek Quinoa Tabbouleh Recipe

Ingredients
- Quinoa - 1 1/2 cups cooked
- Red bell pepper - 1/2 diced
- Red Onion - 1/4 of
- Fresh parsley - 1 Bunch
- Pitted Kalamata olives - 10
- Feta cheese - 1/4 cup
- Lemon - Juice of 2
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.
Can keep up to 4 days.
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