Quinoa Tabbouleh with Vegetables & Fried Egg

11 35 436
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 2
Quinoa Tabbouleh with Vegetables & Fried Egg
Health Highlights


1 cup Sweet potato (chopped)
2 medium Carrots (chopped)
2 tbsp Extra virgin olive oil (divided)
1 dash Salt and pepper (to taste)
2 cup Spinach
1/2 cup Quinoa, uncooked
1/2 whole lemon(s) Lemon juice
1/4 cup Parsley, fresh (chopped)
1 stalk(s) Green onion (tops only, chopped)
2 medium Egg (fried)
1/2 tsp Hot pepper (chili) flakes (for topping, to taste)


Toss chopped sweet potato, carrots, and/or winter squash with olive oil, salt, and pepper, and roast at 400°F until golden-brown.

Wilt spinach in a large skillet and chop; stir into cooked quinoa along with some olive oil, fresh lemon juice, chopped parsley, scallion, salt, and pepper.

Arrange quinoa mixture in the bowl and top with vegetables, a fried egg, and chili flakes.


Nutrition Facts

Per Portion

Calories 436
Calories from fat 193
Calories from saturated fat 34
Total Fat 21.5 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 12.4 g
Cholesterol 191 mg
Sodium 232 mg
Potassium 950 mg
Total Carbohydrate 50 g
Dietary Fiber 7.9 g
Sugars 6.6 g
Protein 14.7 g

Dietary servings

Per Portion

Grain 2.1
Meat Alternative 0.5
Vegetables 3.1

Energy sources


Meal Type(s)