Clean Eating Quinoa & Herb Summer Salad

Clean Eating Quinoa and Herb Salad

Tabbouleh is a Middle Eastern salad traditionally made of bulgur. We’ve given this dish a fresh spin by substituting oh-so-popular quinoa.

Quinoa – technically a seed – is a whole grain full of fiber and high-quality protein. Tossing it with vitamin-packed vegetables and fresh herbs and heart-healthy olive oil makes a salad that delivers a powerful nutrient punch. Serve with hummus and whole wheat pita bread for a complete vegetarian meal, or serve with grilled chicken or lamb as a healthy side dish at your next summer cookout. This recipe is also gluten-free and vegan.

Tabbouleh Salad
  • ½ cup uncooked quinoa
  • 2 medium tomatoes, diced
  • ½ English cucumber, diced
  • ½ cup finely chopped green onions
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Cook quinoa according to package instructions; cool to room temperature.
  2. Combine remaining ingredients in a large bowl.
  3. Add quinoa, and toss to combine.
  4. Let stand 1 hour before serving. Yields 4 servings.
Nutrition Information
Calories: 164 Fat: 8.3g Saturated Fat: 1.1g Carbs: 19g Sodium: 300 mg Fiber: 2.9g Protein: 4g Chol: 0

For more yummy clean eating recipes, check out the eMeals Clean Eating meal plan.

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