This quinoa tabbouleh salad is a little different from your average tabbouleh because:

A) I use quinoa instead of bulgur for it’s nutritional values. (Low glycemic, gluten-free packed with fiber!)
B) I use chopped spinach instead of parsley, and add diced cucumbers and crumbled goat cheese for additional flavor.
C) I like to serve it with a side of pita chips and use it as a dip!

Quinoa Tabbouleh Salad
Recipe type: Lunch
  • 1 cup quinoa, cooked
  • ½ cup tomato, diced
  • ½ cup cucumber, diced
  • ½ cup spinach leaves, chopped
  • ¼ cup crumbled goat cheese
  • 2 tbsp white onion, diced
  • 1 tsp lemon juice
  • 1 tbsp olive oil
  • Sea salt and pepper, to taste
  1. Combine ½ cup uncooked quinoa with 3 cups of water in a medium pot.
  2. Bring to a boil, then reduce to medium heat and cook for about 30 minutes, stirring occasionally, until quinoa is soft.
  3. Once quinoa is cooked, transfer to a bowl and stir in the vegetables, lemon juice and olive oil, then season with sea salt, pepper and garlic powder.
  4. Top with goat cheese and serve with a side of pita chips.
Serving size: 2 Calories: 280 Fat: 14g Carbohydrates: 27g Sugar: 3g Sodium: 159mg Fiber: 5g Protein: 9g
Nutrition Facts do not include pita chips.



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