Red Quinoa Avocado Tabbouleh

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  • ½ medium avocado, diced
  • ¼ cup untoasted walnuts, chopped
  • ¾ cup red OR white quinoa
  • 1 small red tomato, chopped
  • 1 cup loosely packed fresh mint, chopped
  • 1 cup loosely packed fresh parsley, chopped
  • 1 lemon freshly squeezed
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon turmeric powder
  • Salt & pepper, to taste


  1. Cook quinoa as usual and allow to cool.
  2. While quinoa is cooling, chop up vegetables and herbs and add to a large bowl.
  3. Add cooled quinoa, lemon juice, olive oil, and spices, and stir well to combine.
  4. Can serve immediately or place in the fridge and chill before serving.
  5. Store any leftovers in a covered container in the fridge for 1-2 days.


Serves 3. Per Serving:

Calories: 325.8 | Total Fat: 23 g | Total Carbohydrate: 27.4 g | Dietary Fiber: 8.2 g | Protein: 5.3 g

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