Quinoa Tabbouleh Salad With Fish

Updated: Aug 12, 2019

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Ingredients (2 serves):

  • 1/2 cup quinoa (rinsed)

  • 1 cup water

  • 2 garlic cloves

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

  • Small handful mint leaves

  • Small handful parsley, chopped

  • 2 spring onions, diced

  • 1 cup cherry tomatoes, sliced

  • 2 cucumbers, diced

  • Salt/ pepper

  • 2 pieces of fish (or 200g tofu as vegetarian option)

  • 2 tbsp olive oil


  1. To cook the quinoa. Rinse quinoa then add to a pot of 1 cup of water. Bring to boil and simmer on medium heat for 8-10 minutes or until quinoa is cooked.

  2. For the salad, in a bowl add the minced garlic, spring onions, oil, lemon juice, and a pinch of salt / pepper. Dice the mint, parsley, tomato, cucumber and add to the salad mixture. Add the quinoa and toss well to combine.

  3. To cook the fish, heat a fry pan over medium heat with 2 tbsp olive oil. Season the fish and cook approx. 2-3 minutes each side (or until cooked to your liking). Divide salad amongst plates and top with fresh fish with a squeeze of lemon on top.

** For males or physically active females, add an additional 1/2-1 cup quinoa.

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