Quinoa Tabbouleh


Quinoa Tabbouleh

Servings 4
Cook Time 25 minutes


  • ½ cup Quinoa (uncooked)
  • 2 cups Parsley (stems removed, finely chopped)
  • ¼ cup Mint Leaves (stems removed, finely chopped)
  • 2 stalks Green Onion (finely chopped)
  • 2 Tomatoes (medium, chopped)
  • 1 tbsp Extra Virgin Olive Oil
  • ¼ cup Lemon Juice
  • Sea Salt & Black Pepper (to taste)


  • Cook the quinoa according to the directions on the package, and set aside to cool.
  • Once cooled, combine the quinoa with the remaining ingredients in a large mixing bowl. Divide into bowls and enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.
Serving size: One serving equals approximately two cups.
More Flavor: Add minced garlic.
No quinoa: Use bulgur, cauliflower rice, hemp seeds, or lentils instead.
Fat 5g
Saturated 1g
Trans 0g
Polyunsaturated 1g
Monounsaturated 3g
Carbs 19g
Fiber 3g
Sugar 1g
Protein 5g
Cholesterol 0mg
Sodium 43mg
Potassium 440mg
Vitamin A 3703IU
Vitamin C 56mg
Calcium 63mg
Iron 3mg
Vitamin D 0IU
Vitamin E 1mg
Vitamin K 510μg
Thiamine 0.1mg
Riboflavin 0.1mg
Niacin 1mg
Vitamin B6 0.2mg
Folate 108μg
Vitamin B12 0μg
Phosphorous 135mg
Magnesium 65mg
Zinc 1mg
Selenium 2μg
Calories: 134kcal
Course: Side Dish
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