Monday, 21 April 2014

Quinoa Tabbouleh

Fresh garlic and lemon juice make this dish a light and fresh meal! The best part is that you can make it the night before and the ingredients will intensify overnight, leaving you with nothing but bold flavours and fresh ingredients. An excellent source of vitamin A, vitamin C, and iron. 

Makes 1 serving (but you can easily double or triple the ingredients to make more portions)


1/4 cup quinoa, cooked and cooled (Tip: cook quinoa in chicken or vegetable broth instead of plain water to add more flavour)
5 cherry tomatoes, cut in half
1/8 cucumber, chopped into tiny pieces (or a small baby cucumber) 
1 clove garlic, minced or pressed through a garlic press
1/4 cup fresh parsley, chopped
1/4 cup chickpeas (drained)
2 Tbsp red onion, chopped
1/4 cup light feta cheese, crumbled
1 1/2 Tbsp fresh lemon juice
Pinch salt and pepper, to taste (remember the feta cheese is salty to begin with, so you won't need much)


1. In a large bowl mix cooled and cooked quinoa, tomatoes, garlic, parsley, chickpeas, red onion, cucumber, and lemon juice until lightly mixed.
2. Pour feta on top and lightly stir. 
3. Cover and put into the fridge overnight. Makes a great lunch or dinner the next day! 


Calories 350
Fat 8.7 g
Carbohydrates 54.3 g
Fibre 8 g
Sugars 6.1 g
Protein 17.8 g

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