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Quinoa Tabbouleh


Prep: 30 minutes
Serves: 4

• 3 cups cooked white quinoa, cooled
• 1 1/2 cups flat-leaf parsley leaves
• 1 cup roughly chopped mint leaves
• 1/4 cup snipped chives
• 9 oz. cherry tomatoes, quartered
• 1 TBSP finely grated lemon zest
• 2 TBSP lemon juice
• 2 TBSP olive oil
• Salt and freshly cracked black pepper
• Feta, optional
• Pitas, for serving, optional

In a bowl, place quinoa, parsley, mint, chives, tomatoes and lemon zest and toss to combine. In a separate bowl, mix lemon juice, oil, salt and pepper; pour over salad and toss to combine. Top with crumbled feta and serve with pitas, if desired.

PER SERVING: 254 CAL/ 10G FAT (1G SAT)/ 6G FIBER/ 8G PROTEIN/ 35G CARBS


Courtsey of Health Magazine