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

By Chichi May 26, 2015

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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