Quinoa Tabbouleh with Feta

10 25 466
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Quinoa Tabbouleh with Feta
Health Highlights


2 cup Cherry Tomatoes (halved)
1 cucumber(s) Cucumber (medium diced)
227 gm Feta cheese (medium diced)
1 cup Green onion (thinly sliced)
2 whole lemon(s) Lemon juice (about 1/4 cup)
1 cup Mint, fresh (chopped)
1/4 cup Olive Oil, Extra Virgin
1 cup Parsley, fresh (flat leaf)
1 cup Quinoa, cooked
1 pinch Salt and pepper (to taste)


1. Pour two cups of water into a medium saucepan and bring to a boil.

2. Add quinoa and 1 tablespoon of salt, lower the heat and simmer, covered for 15 minutes until the grains are tender and open.

3. Drain, place in a bowl, and immediately add the lemon juice, olive oil and 1 1/2 teaspoon of salt.

4. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt and 1 teaspoon pepper.

5. Add the quinoa and mix well. Carefully fold in the feta.

6. Serve at room temperature or refrigerate and serve cold.



is a complete protein, which means that it contains all nine essential amino acids that are required in the human body

Nutrition Facts

Per Portion

Calories 466
Calories from fat 246
Calories from saturated fat 96
Total Fat 27.3 g
Saturated Fat 10.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 12.3 g
Cholesterol 50 mg
Sodium 689 mg
Potassium 693 mg
Total Carbohydrate 46 g
Dietary Fiber 6.0 g
Sugars 33 g
Protein 12.1 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.7
Milk Alternative 1.1
Vegetables 3.1

Energy sources


Meal Type(s)