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.

Donna Hay


Ingredient Checklist


Instructions Checklist
  • 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.



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

Nutrition Facts

254 calories; fat 10g; saturated fat 1g; mono fatg; poly fatg; protein 8g; carbohydrates 35g; fiber 6g; cholesterolmg; iron 4mg; sodium 173mg; calcium 83mg.