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.
Ingredients
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)
Instructions
Cook quinoa as per package directions.
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.
In a separate bowl, mix lemon juice, oil, salt and pepper; pour over salad and toss to combine.
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!
Notes:
No Quinoa
Try farro, couscous, or other grain.
Nutritional Highlight:
Quinoais a complete protein and is very high in fibre, which is excellent for healthy digestion!
