Rating: 5 stars
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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.

Recipe by Cooking Light July 2014


Credit: Cooking Light

Recipe Summary

15 mins
35 mins
Serves 4 (serving size: 1 jar)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

216 calories; fat 9.2g; saturated fat 1.2g; mono fat 5.9g; poly fat 1.7g; protein 7g; carbohydrates 27g; fiber 4g; iron 2mg; sodium 339mg; calcium 75mg.