Quinoa Tabbouleh

12 25 340
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 4
Quinoa Tabbouleh
Health Highlights
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.


3 cup Quinoa, cooked (cooked; cooled)
1 1/2 cup Parsley, fresh (flat-leaf)
1 cup Mint, fresh (roughly chopped)
1/4 cup Chives (snipped)
256 gm Cherry Tomatoes (quartered)
1 cup grated Carrots
1/2 cucumber(s) Cucumber (diced)
1 medium Lemon (finely grated; zest)
3 tbsp Lemon juice
2 tbsp Olive Oil, Extra Virgin
1 pinch Himalayan sea salt (to taste)
1 dash Black pepper (to taste)


  1. Cook quinoa as per package directions.
  2. Place the cooked and cooled quinoa in a bowl. Add the chopped parsley, mint, chives, tomatoes, carrots, cucumber, and lemon zest and toss to combine.
  3. In a separate bowl, mix lemon juice, oil, salt and pepper; pour over salad and toss to combine.
  4. Serve as a side dish, light lunch, or top with your lean protein of choice (white fish, chicken, tofu, or chickpeas) to make it an entree!


No Quinoa

Try farro, couscous, or other grain.

Nutritional Highlight:

Quinoa is a complete protein and is very high in fibre, which is excellent for healthy digestion!

Nutrition Facts

Per Portion

Calories 340
Calories from fat 136
Calories from saturated fat 18.8
Total Fat 15.1 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 5.4 g
Cholesterol 0
Sodium 405 mg
Potassium 665 mg
Total Carbohydrate 47 g
Dietary Fiber 11.7 g
Sugars 9.6 g
Protein 9.9 g

Dietary servings

Per Portion

Fruit 0.3
Grain 2.1
Vegetables 2.5

Energy sources