Health

Quinoa Tabbouleh

quinoa-tabbouleh Photo: William Meppem

Ingredients

  • 3 cups cooked white quinoa, cooled
  • 1 1/2 cups flat-leaf parsley leaves
  • 1 cup roughly chopped mint leaves
  • 1/4 cup snipped chives
  • 9 ounces cherry tomatoes, quartered
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and freshly cracked black pepper
  • Feta, optional
  • Pitas, for serving, optional

Preparation


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. Top with crumbled feta and serve with pitas, if desired.

  • Prep Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 254
Fat per serving: 10g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 8g
Carbohydrate per serving: 35g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 4mg
Sodium per serving: 173mg
Calcium per serving: 83mg

Good to Know

This zesty tabbouleh update mixes quinoa and fresh herbs together for a quick and healthy lunch option you can make ahead of time and eat throughout the week.

 

This Recipe Is

Adapted with permission from Fresh and Light, by Donna Hay. Copyright 2012.