Quinoa Tabbouleh

10 25 220
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 6
Quinoa Tabbouleh
Health Highlights
A traditional middle eastern salad with a twist and full of flavour.


1 cup Quinoa, uncooked
1/4 cup Kelp (kombu, tangle) seaweed, raw
1/2 cup Basil, fresh
1 cucumber(s) Cucumber (chopped)
1/2 cup Mint, fresh (chopped)
2 cup Parsley, fresh (chopped)
1 cup Grape tomatoes (halved)
3 tbsp Extra virgin olive oil
1 whole lemon(s) Lemon juice (to taste)
1 dash Salt and pepper (to taste)


1. Combine quinoa, 2 cups of water, and kelp in a pot. Bring to a boil. Once boiling, lower heat and let simmer for 15 min. Turn off heat and let sit, covered for 5 minutes. Remove lid and fluff with a fork.

2. In a large bowl, combine cucumber, basil, mint, parsley, grape tomatoes, lemon juice, and olive oil. Toss until combined.

3. Once quinoa has cooled, add to the bowl and mix until combined. Serve with lemon wedges.


Nutrition Facts

Per Portion

Calories 220
Calories from fat 81
Calories from saturated fat 11.0
Total Fat 9.0 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 5.5 g
Cholesterol 0
Sodium 38 mg
Potassium 477 mg
Total Carbohydrate 31 g
Dietary Fiber 4.2 g
Sugars 9.7 g
Protein 5.4 g

Dietary servings

Per Portion

Grain 1.4
Vegetables 1.6

Energy sources


Meal Type(s)