Here’s a super fast and simple tabbouleh salad recipe. Now that spring is here I’m feeling more in the mood to eat salads and fresh vegetables. I made this as a side with pan fried tilapia filet.
Servings: 8 servings
Ingredients
- 2 Tbsp lemon juice
- 3 cup parsley curly
- 1 cup mint fresh
- 1/2 cup tomato
- 2 Tbsp red onion
- 2 Tbsp extra virgin olive oil
- 1/2 cup quinoa cooked
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Wash and spin dry the parsley.Finely chop parsley and mint leaves and place it in a large bowl.
- Dice the tomato, and onion and add it to the bowl.
- Add the cooked quinoa, juice of lemons, olive oil, and salt & pepper to taste. Mix well, cover the bowl and refrigerate for 30 minutes and serve. Can keep for up to 3 days.
Notes
I used cooked quinoa instead of couscous so it can be a bit healthier, plus you don't taste the difference!
Nutrition
Calories: 87kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 250mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2251IU | Vitamin C: 35mg | Calcium: 51mg | Iron: 2mg
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