All my recipes on this blog are vegetarian and written out as a single serving using 21-Day Fix measurements (except for the Instant Pot recipes). I would definitely suggest doubling or quadrupling the recipes and then just dividing up the portions into 2-4 containers and then freezing them for easy access!

Friday, August 21, 2015

Quinoa Tabbouleh Salad



For vegetarians, 1 serving equals 1 red, 1 purple, 1/2 green, 1 blue, and 1 tsp
For non-vegetarians, 1 serving equals 1 yellow, 1 purple, 1/2 green, 1 blue, 1 tsp

 INGREDIENTS
1 yellow (or red if vegetarian) container of cooked quinoa
1 cup parsley, finely chopped (remove long stems)
1/4 cup mint leaves, chopped
1 purple container grape or cherry tomatoes, cut in half
1/2 green container of yellow or white onion, finely diced
1 garlic clove, minced1 tsp olive oil
1/2 lemon, juiceddash of sea salt
1/4 tsp cracked black pepper
1 blue container crumbled feta cheese

INSTRUCTIONS
1. Mix all of the ingredients except for the quinoa and feta cheese in a large bowl.

2. When the quinoa is finished cooking, combine it with the other ingredients in the bowl.  Allow it to cool.


3. When the salad has cooled, mix in the feta cheese and serve!

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