699
Calories
23g
Protein
41g
Fat
59g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 35 ml (7 tsp)
- Cherry tomato - 70 g (5 pcs)
- Lemon juice - 25 ml (1.8 tbsp)
- Cucumber - 50 g (0.5 whole)
- Quinoa, cooked - 280 g
- Mint, chopped - 25 g (0.5 cup)
- Parsley, finely chopped - 50 g (1 cup)
- Pumpkin seeds - 20 g (2 tbsp)
How to make:
- Cook the quinoa with 2 parts water and a little salt. Once cooked, leave it to cool
- Finely chop the parsley and mint. Chop the cherry tomatoes and chop or grate the cucumber
- Combine all ingredients, add the dressing and mix well
- Roughly chop the pumpkin seeds and sprinkle them over the tabbouleh. Serve
