Quinoa Tabbouleh

25 min Lactose free Lunch Dairy freeGluten freeHigh proteinLactose freeQuick & Easy
Quinoa Tabbouleh
522
Calories
32g
Protein
25g
Fat
41g
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 - 15 ml (1 tbsp)
  • Cherry tomato - 75 g (0.5 cup)
  • Lemon juice - 30 ml (2 tbsp)
  • Cucumber - 30 g (0.25 whole)
  • Quinoa, cooked - 185 g
  • Tuna, canned - 70 g
  • Parsley, finely chopped - 30 g (1 cup)
  • Fresh mint, chopped - 15 g (0.5 cup)

How to make:

  1. Cook 60g dry weight of quinoa with 2 parts water and a little salt. Once cooked, leave it to cool
  2. Finely chop the parsley and mint. Chop the cherry tomatoes and chop or grate the cucumber
  3. Combine all ingredients, add the dressing and mix well. Serve with canned tuna

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