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Quinoa Tabbouleh Arugula Salad

kept byanmasa

Makes 4 dinner size servings


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



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