Quinoa Tabbouleh

Quinoa Tabbouleh

This zesty tabbouleh mixes quinoa and fresh herbs together for a quick and healthy lunch option you can make ahead of time and eat throughout the week.
Health Rating
Prep Cook Ready in Servings
5 min 20 min 25 min 1
Scheduled for:
Lunch on Thursday

Ingredients for 1

Show Original

3/4 cup Quinoa, cooked (cooked; cooled)
1/3 cup Parsley, fresh (flat-leaf)
1/4 cup Mint, fresh (roughly chopped)
1/10 cup Chives (snipped)
64 gm Cherry Tomatoes (cherry; quartered)
1/4 medium Lemon (finely grated; zest)
1/2 tbsp Lemon juice
1/2 tbsp Olive oil
1/4 pinch Himalayan sea salt

Instructions


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. 

Nutrition Facts

Per Portion

Calories 292
Calories from fat 92
Calories from saturated fat 11.5
Total Fat 10.3 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 5.7 g
Cholesterol 0 mg
Sodium 45 mg
Potassium 703 mg
Total Carbohydrate 41 g
Dietary Fiber 8.7 g
Sugars 2.1 g
Protein 9.0 g

Dietary servings

Per Portion


Fruit 0.3
Grain 2.1
Vegetables 1.5

Energy sources


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