quinoa tabbouleh

Quinoa Tabbouleh

Nancy

Nancy

Nancy is a Healthy Lifestyle Expert, Weight Loss Coach. She is committed to helping you KILL the fat on your body and the F.A.T. in your mind (false assumed truths) that hold you back from living your best life.

This goes with so many dishes, it can be a side or mixed in with other things.  And, you can make it in a big batch and have it to use all week!

INGREDIENTS:
1/2 cup Quinoa (uncooked)
2 cups Parsley (stems removed, finely chopped)
1/4 cup Mint Leaves (stems removed, finely chopped)
2 stalks Green Onion (finely chopped)
2 Tomato (medium, chopped)
1 tbsp Extra Virgin Olive Oil
1/4 cup Lemon Juice
Sea Salt & Black Pepper (to taste)

DIRECTIONS:

  1. Cook the quinoa according to the directions on the package, and set aside to cool.
  2. Once cooled, combine the quinoa with the remaining ingredients in a large mixing bowl. Divide into bowls and enjoy!

NOTES:
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving equals approximately two cups.
More Flavor: Add minced garlic.
No Quinoa: Use bulgur, cauliflower rice, hem seeds, or lentils instead.

NUTRITION:
Calories 134
Fat 5g
Saturated 1g
Trans 0g
Polyunsaturated 1g
Monounsaturated 3g
Carbs 19g
Fiber 3g
Sugar 1g
Protein 5g

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