Red Quinoa Avocado Tabbouleh

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This article discusses emerging/ongoing science and research. It is intended for general informational purposes only. This content is unrelated to products offered by Organixx and does not contain any representations about the performance of such products.


  • 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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