Quinoa Tabbouleh Arugula Salad

2 cups dry quinoa

  • 1/4 cup grated Parmesan cheese
  • 3 roma tomatoes, diced
  • 1 large cucumber, diced
  • 8 ounces crumbled Feta Cheese
  • 1/2 cup minced parsley leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Basic Balsamic Vinaigrette:

  • 1 1/2 cups extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt (maybe a touch more after tasting)
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups washed and dried arugula leaves ( or salad greens of choice)
  • 2 large ripe avocados, pitted and thinly sliced, about 1/2 inch thick


  1. Cook quinoa according to package directions. Transfer to a large bowl and fluff with fork. Let cool for 30 minutes, stirring every 10 minutes or so.
  2. When quinoa is cooled for the most part, add Parmesan, tomatoes, cucumber, Feta, parsley, salt and pepper, stirring to combine.
  3. To prepare dressing, place olive oil, vinegar, salt and pepper into a large mason jar. Close lid and shake like crazy for a good minute, or until dressing is nicely combined. Drizzle half into quinoa, stirring to combine. Save remaining dressing for drizzling over greens.
  4. Divide arugula between 4 large plates. Top arugula with large spoonfuls of quinoa and garnish plate with avocado slices. Drizzle greens with a touch of dressing and serve.

Makes 4 dinner size servings