Fresh and zingy vegan quinoa tabbouleh
A middle-eastern classic salad with a twist, this quinoa tabbouleh is packed full of fresh herbs, zingy lemon juice, fresh veggies and protein-rich quinoa. Gluten free and vegan.
Servings 4 people
Calories 229kcal
Ingredients
- 100 g quinoa
- 2 large tomatoes chopped
- 1 cucumber chopped
- 3 spring onions sliced
- 50 g mint finely chopped
- 50 g parsley finely chopped
For the dressing
- 3 tablespoons olive oil
- 1 lemon juiced
- pinch salt
- pepper
Instructions
- Cook the quinoa according to the packet instructions. Drain and set aside. Allow to cool.
- In a large mixing bowl place 2 large chopped tomatoes, 1 chopped cucumber, 3 chopped spring onions and 50g mint and parsley - both finely chopped. Stir well.
- Add 3 tablespoon olive oil and the juice of one lemon.
- Mix well and season to taste with salt and pepper.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 229kcal | Carbohydrates: 26g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 591mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2249IU | Vitamin C: 47mg | Calcium: 90mg | Iron: 3mg