This zesty tabbouleh update mixes quinoa and fresh herbs together for a quick and healthy lunch option you can make ahead of time and eat throughout the week.
In a bowl, place quinoa, parsley, mint, chives, tomatoes and lemon zest and toss to combine. In a separate bowl, mix lemon juice, oil, salt and pepper; pour over salad and toss to combine. Top with crumbled feta and serve with pitas, if desired.
Adapted with permission from Fresh and Light, by Donna Hay. Copyright 2012.