Quinoa Tabbouleh

Quinoa Tabbouleh
Photo: William Meppem
Serves: 4


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3 cups cooked white quinoa, cooled
1 1/2 cups flat-leaf parsley leaves
1 cup roughly chopped mint leaves
1/4 cup snipped chives
9 ounces cherry tomatoes, quartered
1 tablespoon finely grated lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and freshly cracked black pepper
Feta, optional
Pitas, for serving, optional


Prep: 30 Minutes
In a bowl, place quinoa, parsley, mint, chives, tomatoes 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. Top with crumbled feta and serve with pitas, if desired.

Created date

August 2014

Nutritional Information

Calories 254
Fat 10 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8 g
Carbohydrate 35 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 173 mg
Calcium 83 mg