Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Cuisine: Middle Eastern
Ingredients: 1 cup (170g) quinoa; 2 medium tomatoes, finely diced; 1 small cucumber, finely diced; 1 bell pepper, finely diced; 1 red onion, finely diced; ⅔ cup (15g) parsley, chopped; ⅔ cup (15g) mint, chopped; juice of 2 limes; 2 tbsp. olive oil

By: Agi Kaja

Quinoa Tabbouleh

Ingredients

1 cup (170g) quinoa
2 medium tomatoes, finely diced
1 small cucumber, finely diced
1 bell pepper, finely diced
1 red onion, finely diced
⅔ cup (15g) parsley, chopped
⅔ cup (15g) mint, chopped
juice of 2 limes
2 tbsp. olive oil

Directions

Cook the quinoa. Once cooked, place in a large salad bowl.
Finely dice the vegetables and chop the fresh herbs, then add to the salad bowl.
Squeeze in the lime juice, drizzle with olive oil and season to taste with salt and pepper. Mix everything well until combined.
Serves as a salad or side dish. Store covered and refrigerated for up to 3 days.

Nutrition

Carbs42 gramsProtein8 gramsFat10 grams,

Agi Kaja

Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.

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Quinoa Tabbouleh