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

Gallery

William Meppem

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

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.

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Source

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

Nutrition Facts

254 calories; fat 10g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 8g; carbohydrates 35g; fiber 6g; cholesterol 0mg; iron 4mg; sodium 173mg; calcium 83mg.
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