I love Lebanese food with all the delicious vegetable dishes, falafel and amazing dips, so I decided to make a traditional Lebanese vegetarian dish with a twist. This is a great easy dish to serve on a mezze plate, as a side dish or as a complete meal. I enjoyed this for dinner with some home caught bream (my dad not me) and for lunch with some extra avocado slices and fresh sliced chilies. Yum Yum! Traditionally you are supposed to de-seed the cucumber and tomato but I want the entire wholefood so I say, throw it all in!
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
- Energy320 cal
For the Salad
- 1 cup cooked quinoa
- 2 large handfuls of flat leaf parsley, chopped coarsely
- 1 handful of mint leaves, chopped
- 2 large tomatoes, diced
- 4 shallots (scallions), chopped finely
- 2 cucumbers, diced
- 1 avocado, sliced (as a garnish)
For the dressing
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- 1 – 2 fresh garlic cloves, crushed
- sea salt and pepper, to taste
Cook quinoa as directed (add 1 cup of quinoa to 2 cups of water in a sauce pan and cook on medium heat for about 15 minutes, stirring occasionally, until all water is evaporated.)
Rinse all produce. Then chop parsley, mint, and shallots, dice the tomato and cucumbers, slice the avocado and add ingredients into a large bowl. You may need to use your hands to help toss.
Combine dressing ingredients in a small bowl and whisk together until well combined.
Add dressing to salad — use more or less as you like! Then serve and enjoy!
Additions & Substitutions
Sub the quinoa for zucchini noodles, cauliflower rice or leafy greens!
Weight Loss & Lifestyle Program:
Add in one of the following lean proteins/serving:
- Add 3-4 oz chicken or tofu
- Add 4-6 oz fish
- Amount per serving
- % Daily Value*
- Total Fat23 g29.49%
- Trans Fat3 g
- Cholesterol0 mg0%
- Sodium170 mg7.39%
- Total Carbohydrate27 g9.82%
- Dietary Fiber8 g28.57%
- Total Sugars6 g
- Protein6 g12%