Tomato Quinoa Tabbouleh
Recipe type: Lunch, Dinner, vegan, Gluten Free
Cuisine: Middle Eastern
Prep time: 
Total time: 
Serves: 2 servings
This tomato quinoa tabbouleh is simple to put together and bursting with flavor. Between the anti-inflammatory mint and hydrating cucumber and tomato, there are countless reasons to add this low- cal recipe to the lunch rotation.
  • ½ cup of cooked quinoa
  • Juice of 1 lemon
  • ½ cup mint, cleaned and chopped
  • ¾ cup parsley, cleaned and chopped
  • 1 pint of cherry tomatoes
  • 1 medium cucumber
  • 1 Tbs olive oil
  • ½ tsp pepper
  • a pinch of sea salt
  1. Clean and chop the mint and parsley
  2. Dice the cucumber and cut cherry tomatoes in half
  3. Toss herbs and veggies together
  4. Add the cooked quinoa to the mix
  5. Squeeze the juice of one lemon and the olive oil over the salad
  6. Finish off with the salt and pepper
  7. Toss to combine all ingredients
  8. Eat as is, or refrigerate overnight for tomorrow’s lunch
Nutrition Information
Serving size: ½ of recipe Calories: 217 Fat: 8 g Saturated fat: 1g Unsaturated fat: 7 g Trans fat: 0g Carbohydrates: 31g Sugar: 10g Sodium: 103 mg Fiber: 7 g Protein: 7.5g Cholesterol: 0g
Recipe by Nutrition Twins at