Cooking Light
Hands-on Time
15 Mins
Total Time
35 Mins
Serves 4 (serving size: 1 jar)

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.

How to Make It

Step 1

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.

Step 2

Combine remain­ing 5 teaspoons oil, remaining 1/4 teaspoon salt, juice, pepper, sugar, and garlic in a small bowl; stirring with a whisk.

Step 3

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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Ratings & Reviews

KristenSt's Review

July 01, 2014
Excellent recipe, the dressing had a perfect tang to it and it came together in less than 25 minutes. Will definitely make again

Sioberendt's Review

June 29, 2014

WisconsinGal's Review

June 28, 2014
Excellent salad, very reminiscent of tabbouleh, but with a kick from the arugula. I didn't layer---just mixed in a bowl and served. I think avocado would be a good addition as well.

LynnieM's Review

June 13, 2014
Fab! Didn't do any of the layering.