Quinoa Tabbouleh

By sheilaolim

Nutritional Information
Calories per serving: 254
Fat per serving: 10g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 8g
Carbohydrates per serving: 35g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 4mg
Sodium per serving: 173mg
Calcium per serving: 83mg

Ingredients

• 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 ounces cherry tomatoes, quartered
• 1 tablespoon finely grated lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and freshly cracked black pepper
• Feta, optional
• Pitas, for serving, optional

Preparation

Step 1

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.