Try our vibrant and nutritious Quinoa Tabbouleh recipe—a delightful blend of fresh vegetables, hearty quinoa, and zesty dressing. Perfect for those of us who are looking to lose weight, keep healthy and reduce the risks of aging.
Here’s why!
Nutritional Information
- Quinoa: Provides a complete source of protein, essential for muscle health and weight management. Rich in fibre and complex carbohydrates, quinoa aids in digestion and helps stabilise blood sugar levels.
- Cherry Tomatoes and Bell Pepper: Bursting with antioxidants like lycopene and vitamin C, these vegetables support immune function and combat oxidative stress, reducing the risk of age-related diseases.
- Cucumber: Hydrating and low in calories, cucumber adds freshness and crunch to the dish while providing vitamins and minerals that promote skin health and hydration.
- Parsley and Red Onion: Packed with vitamins A, C, and K, as well as folate and iron, parsley and red onion contribute to overall health and vitality, supporting cellular function and reducing inflammation.
- Pepitas (Pumpkin Seeds): Rich in healthy fats, protein, and magnesium, pepitas support heart health, aid in weight loss, and provide essential nutrients for energy production and bone health.
- Olive Oil and Lemon Dressing: Provides heart-healthy monounsaturated fats and vitamin C, while adding flavour and brightness to the dish. The combination of olive oil and lemon juice aids in nutrient absorption and supports healthy skin and hair.
Simple Quinoa Tabbouleh
Celebrate vibrant flavours and nourish your body with our Quinoa Tabbouleh—a nutrient-packed dish perfect for supporting weight loss, blood sugar control, and anti-aging goals
Ingredients
- 1 cup quinoa uncooked
- 1 pint cherry tomatoes halved
- 1 bell pepper yellow, chopped
- 1 cucumber seedless, diced
- 2 cups parslely fresh, chopped
- 1/4 onion red, chopped
- 1/4 cup pepitas raw
- 5 Tbs olive oil
- 2 lemons
Instructions
Prep
- To cook quinoa: Place quinoa and water in a small saucepot in a ratio of 2:1, quinoa: water. For 1 cup quinoa, add 2 cups of water. Bring to a boil, reduce heat to simmer for about 8 minutes. You may need to crack the lid a bit to prevent overflow. Once the water has been absorbed. remove from heat, fluff with a fork, and return the lid. Set aside.
- Prepare cherry tomatoes, pepper, cucumber, parsley, and onion according to directions.
Make
- Add cooked quinoa and vegetables to a large bowl and toss to combine.
- Drizzle with enough dressing to coat and toss again. Season with salt and pepper.
- Top with pepitas and serve.
Dressing
- Prep
- Juice lemons [each lemon yields ~ 3 Tbsp. of juice.]
Make
- Whisk together ingredients and add to salad.
- Season with salt and pepper to taste.
Video
Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.
Health Benefits
- Weight Loss: The combination of protein-rich quinoa, fibre-filled vegetables, and healthy fats from olive oil and pepitas helps promote satiety, reduce cravings, and support weight loss efforts.
- Blood Sugar Control: With a low glycemic index and balanced macronutrient profile, this dish helps stabilise blood sugar levels, preventing energy crashes and promoting sustained energy throughout the day.
- Anti-Aging Properties: The abundance of antioxidants, vitamins, and minerals found in the ingredients of this recipe helps combat oxidative stress, reduce inflammation, and protect against age-related diseases, promoting overall longevity and vitality.
I love Tabbouleh, my mum used to make it all the time. I do try to avoid too much wheat and this is a great use of Quinoa which I struggle to incorporate in our meals. Fantastic recipe.
Hi Julia,
Thank you for your comment and I’m so glad you like it!
As you say it’s a great alternative and is such a flexible ingredient.