Cooking Light
Hands-on Time
15 Mins
Total Time
35 Mins
Yield
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

KristenSt
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

Sioberendt
June 29, 2014
N/A

WisconsinGal's Review

LynnieM
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

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