
Time
30 minutes
Servings
4
Calories
244
A refreshing and nutritious tabouli salad featuring quinoa, parsley, and a zesty lemon dressing — perfect for meal prep.
244
cal
7.2g
protein
32.6g
carbs
9.9g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| quinoa | 1 cup | 157 | 6g | 27g | 3g | |||
| water | 2 cups | 0 | 0g | 0g | 0g | |||
| parsley, finely chopped | 1 cup | 6 | 0g | 1g | 0g | |||
| tomatoes, diced | 2 pieces | 0 | 0g | 0g | 0g | |||
| cucumber, diced | 1 piece | 9 | 0g | 2g | 0g | |||
| red onion, diced | 0.5 cup | 8 | 0g | 2g | 0g | |||
| lemon juice | 3 tbsp | 3 | 0g | 1g | 0g | |||
| olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| pepper | 0.25 tsp | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| quinoa | 1 cup | 157 | 6g | 27g | 3g | |||
| water | 2 cups | 0 | 0g | 0g | 0g | |||
| parsley, finely chopped | 1 cup | 6 | 0g | 1g | 0g | |||
| tomatoes, diced | 2 pieces | 0 | 0g | 0g | 0g | |||
| cucumber, diced | 1 piece | 9 | 0g | 2g | 0g | |||
| red onion, diced | 0.5 cup | 8 | 0g | 2g | 0g | |||
| lemon juice | 3 tbsp | 3 | 0g | 1g | 0g | |||
| olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| pepper | 0.25 tsp | 0 | 0g | 0g | 0g |
Step 1
Rinse quinoa under cold water, then combine with water in a pot.
Step 2
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Step 3
Fluff quinoa with a fork and let cool for 10 minutes.
Step 4
In a large bowl, mix cooled quinoa with parsley, tomatoes, cucumber, and onion.
Step 5
Drizzle with lemon juice and olive oil, then season with salt and pepper; toss to combine.
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