Twist on a traditional tabbouleh by using quinoa – great meal prep dish.  I usually make enough for 2/3 lunches on a Sunday and then team with some chicken breast for a lovely lunch.

  • 150g Uncooked Quinoa (I also cheat on busy weekends and use Ready made quinoa)
  • Bunch of Parsley
  • Handful of Fresh Mint
  • Half a Red Onion (Tip – reduce the bite of red onion plunge into boiling water) 
  • 15 x Cherry Tomatoes
  • 1 Tablespoon Olive Oil
  • Juice of 1 Lemon
  • 1/4 Cucumber
  1. Cook the quinoa as per the instruction on the pack.
  2. Fluff up using a fork and allow to cool.
  3. Chop the Parsley, Mint, Cucumber, Red Onion, Cherry Tomatoes and Cucumber
  4. Mix the Dressing:  Olive Oil, Lemon Juice, Cracked Black Pepper and Sea Salt
  5. Combine quinoa with chopped herbs, salad items and dressing.

Serves 3.0 l Calories 135 l Protein 4 g l Total Fat 6 g l Carbohydrate 18 g (Dietary Fiber 3 g, Sugars 5 g)

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