Greek Salad And Parsley Tabbouleh With Quinoa Recipe

Name: Greek Salad And Parsley Tabbouleh With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Parsley quinoa; 1/2 cup uncooked quinoa; 2 cups water; 1 bunch fresh parsley; 1/2 lemon; olive oil; salt and pepper; Greek salad; 1 bowl of parsley quinoa; 2 peppers; 1 avocado; 1/2 cucumber; 2 handfuls arugula; feta; cider vinegar or lemon juice; olive oil; salt and pepper

Servings: persons

Parsley quinoa
1/2 cup uncooked quinoa
2 cups water
1 bunch fresh parsley
1/2 lemon
olive oil
salt and pepper
Greek salad
1 bowl of parsley quinoa
2 peppers
1 avocado
1/2 cucumber
2 handfuls arugula
feta
cider vinegar or lemon juice
olive oil
salt and pepper

1
Cook your quinoa in 2 cups of water approximately 15 minutes over medium heat. Once cooked, let it cool.
2
Cut your parsley in more or less big pieces. It depends of your tastes if you prefer big pieces or not.
3
In a bowl, mix the quinoa and the parsley with a fork, season with 2 tbsp of olive oil, add the juice of 1/2 lemon, and salt pepper.
4
Bake your peppers, cut there in two pieces, remove membranes and pips and put them on a cooktop. Put in the oven in 350u00b0F (180u00b0C) during 30 minutes. When you perceive that the skin forms blisters, take out them of the oven and put them in a plastic bag which you will close. Leave 10 minutes. You can then remove the skin in all simplicity. Peppers will be also tender and delicious!
5
Take your bowls or plates and set your plates with 1/2 bowl of quinoa for each, peppers cut in small strips, cucumber in slices, avocado, the arugula and feta cheese.
6
Season with 1 tbsp cider vinegar (or lemon juice), 2 tbsp olive oil, salt and pepper.
7
Note that you can also marinate the peppers slices overnight in balsamic vinegar and olive oil. It will be delicious!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Parsley quinoa, 1/2 cup uncooked quinoa, 2 cups water, 1 bunch fresh parsley, and more.

Yes, Greek Salad And Parsley Tabbouleh With Quinoa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Salad And Parsley Tabbouleh With Quinoa

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