We made over tabbouleh, turning it into an individually packed picnic dish. This salad holds beautifully, so you can pack it up a day ahead. For the easiest eating, choose wide-mouthed pint jars.
2 tablespoons extra-virgin olive oil, divided
3/4 cup uncooked quinoa
1 cup unsalted chicken stock
1/2 teaspoon salt, divided
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Dash of sugar
1 garlic clove, minced
2 cups baby arugula leaves
1 cup diced English cucumber
1/2 cup diced red onion
1 cup grape tomatoes, halved
3/4 cup chopped fresh flat-leaf parsley
How to Make It
Heat a small saucepan over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add quinoa; cook 2 minutes or until lightly toasted, stirring frequently. Gradually stir in stock; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until quinoa is tender. Remove from heat; stir in 1/4 teaspoon salt. Cool the quinoa to room temperature.
Combine remaining 5 teaspoons oil, remaining 1/4 teaspoon salt, juice, pepper, sugar, and garlic in a small bowl; stirring with a whisk.
Place about 1 tablespoon dressing in each of 4 pint-sized jars with lids. Layer 1/2 cup arugula, one-fourth of quinoa mixture, 1/4 cup cucumber, 2 tablespoons onion, 1/4 cup tomato, and 3 tablespoons parsley in each jar. Close lid; refrigerate up to 24 hours. Shake before serving.
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