Basecamp Prevention + Wellness

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Blueberry Tabouli Salad

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Prep Time: 15 mins | Cook Time: 30 mins | Serves: 4

Ingredients

  • 1½ c cooked tri-color quinoa

  • 1½ c blueberries

  • 1 cucumber, finely chopped

  • 2 bunches parsley leaves and some stems, finely chopped

  • 1 c fresh mint leaves, finely chopped

  • 4 scallions, finely chopped

  • 1 c sweet onion, sliced

  • 3 Tbsp lemon juice

  • 3 Tbsp olive oil

  • ½ tsp black pepper

  • kosher salt to taste

Directions

  1. Place the quinoa in a pot of boiling water and cook for 9 minutes. Drain in a fine mesh colander, and cool by running under cold water. Leave to dry.

  2. In a large bowl, mix all ingredients together, seasoning to taste. Let the salad sit at least 20 minutes before serving.

  3. Add grilled chicken breast or your favorite fish for a pop of protein.

Nutrition: (per serving) Calories: 260 kcals | Total Fat: 12 g | Saturated Fat: 1.5 g | Sodium: 144 mg | Carb: 36 g | Protein: 7 g | Fiber: 8 g | Calcium: 110 mg | Iron: 4.6 mg | Potassium: 590 mg.

Providence Heart Guide 2023
Basecamp Prevention + Wellness, Providence | providencebasecamp.org