Greek Quinoa Tabbouleh

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 May 26, 2015

    Ingredients

    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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