Quinoa Tabbouleh Salad
Serving size: 2
This recipe is created by
Ingredients
75g parsley, roughly chopped
100g cucumber, cut into small dice
100g dried quinoa
300g tomatoes, cut into 1cm sized pieces
50g feta cheese, crumbled
FOR THE DRESSING
Drop of vanilla extract
50g salad leaves, to serve
1 tablespoon olive oil
½ garlic clove, crushed
2 tablespoons balsamic vinegar
Pinch of Himalayan pink salt
Juice and zest of half lemon
1 tablespoon rice syrup or agave
Nutrition Information
- Calories: 354
- Total Fat: 15g
- Saturated Fat: 3g
- Total Carbohydrate: 55g
- Dietary Fiber 10g
- Total Sugars: 7g
- Protein: 11g
- Cholesterol: 1mg
- Vitamin D: 0IU
- Calcium: 105mg
- Iron: 5.7mg
- Potassium: 985mg
- Sodium:370mg
Instructions
- Prepare quinoa as per directions on the package and set aside.
- Whisk all dressing ingredients in a jar until smooth and pour over cooked quinoa.
- Add in the remaining ingredients and toss well.
- Serve with salad leaves.
Healthier Lives Tip
Parsley is an anti-inflammatory that can reduce your risk of cancer and improve your immune system.
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