Greek salad and parsley tabbouleh with quinoa

April 13, 2016
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Photo by Mary Devinat
  • Serves 2-3
Author Notes

Do not hesitate to adapt this dish to your tastes by adding other vegetables or preparations. I made relatively simple here. It’s the kind of thing I made in the week and I still have no infinite time to cook. —Mary Devinat

What You'll Need
  • 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. Parsley quinoa
  2. Cook your quinoa in 2 cups of water approximately 15 minutes over medium heat. Once cooked, let it cool.
  3. Cut your parsley in more or less big pieces. It depends of your tastes if you prefer big pieces or not.
  4. 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.
  1. Greek salad
  2. Bake your peppers, cut there in two pieces, remove membranes and pips and put them on a cooktop. Put in the oven in 350°F (180°C) 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!
  3. 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.
  4. Season with 1 tbsp cider vinegar (or lemon juice), 2 tbsp olive oil, salt and pepper.
  5. Note that you can also marinate the peppers slices overnight in balsamic vinegar and olive oil. It will be delicious!

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