Recipe: Quinoa Tabbouleh Salad

Recipe: Quinoa Tabbouleh Salad

Ingredients

1 cup quinoa, rinsed and cooked to package directions
½ tsp salt
2 tbsp fresh lemon juice
½ cup extra virgin olive oil
¼ tsp garlic powder
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4 inch pieces
1 orange, yellow or red bell pepper, cut into 1/4 inch pieces
½ chopped red onion
1 pt cherry tomatoes, quartered
6 oz crumbled feta cheese
1 (15 ounce can) chickpeas, drained and rinsed
cup chopped Italian parsley
½ cup chopped fresh mint
salt and pepper to taste

Directions

Cook quinoa to package directions with the 1/2 tsp salt. Transfer cooked quinoa to a large bowl, fluff with a fork and let cool to room temperature.

Dressing: Whisk lemon juice and garlic powder in a small bowl. Gradually whisk in olive oil.

Toss the cooled quinoa with the dressing veggies, chickpeas, feta, mint and parsley. Season to taste with salt and pepper. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Greek Barley Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Greek Chicken Pasta Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

Ingredients

Directions

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

Ingredients

Directions

~ Marla Meridith

Recipe: Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing

Ingredients

Directions

~ Marla Meridith

Strawberry Feta Salad with Balsamic Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Family Favorite Frittata

Ingredients

Directions

~ Marla Meridith

Recipe: Chopped Greek Salad

Ingredients

Directions

~ Marla Meridith