Herbed Quinoa Tabbouleh

One plate is the amount the calories and protein above are for.

• 1 cup cooked quinoa
• 1 cup cooked zucchini (from about 1.5 cups raw sliced)
• 1 cup cooked green beans (from about 1.5 cups raw)
• 1/2 cup parsley
• 1/4 cup mint
• 2 tbsp lemon juice
• 1 tbsp olive oil

• 2 cups cooked quinoa
• 2 cups cooked zucchini (from about 3 cups raw sliced)
• 2 cups cooked green beans (from about 3 cups raw)
• 1 cup parsley
• 1/2 cup mint
• 4 tbsp lemon juice
• 2 tbsp olive oil

• 4 cups cooked quinoa
• 4 cups cooked zucchini (from about 6 cups raw sliced)
• 4 cups cooked green beans (from about 6 cups raw)
• 2 cups parsley
• 1 cup mint
• 8 tbsp lemon juice
• 4 tbsp olive oil

• 6 cups cooked quinoa
• 6 cups cooked zucchini (from about 9 cups raw sliced)
• 6 cups cooked green beans (from about 9 cups raw)
• 3 cups parsley
• 1 1/2 cups mint
• 12 tbsp lemon juice
• 6 tbsp olive oil

• 8 cups cooked quinoa
• 8 cups cooked zucchini (from about 12 cups raw sliced)
• 8 cups cooked green beans (from about 12 cups raw)
• 4 cups parsley
• 2 cups mint
• 16 tbsp lemon juice
• 8 tbsp olive oil

1. Warm the olive oil in a skillet over medium high, about 1 minute, until it shimmers.

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2. Add the green beans and cook, stirring now and then, 5 to 6 minutes, until bright and just tender.

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3. Add the zucchini and cook, 3 to 4 minutes, until softened and lightly golden, then take the pan off the heat.

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4. Fold the cooked quinoa into the warm vegetables, then stir in the parsley, mint, and lemon juice.
5. Toss so the herbs and lemon coat everything, then serve.

• Calories402
• Protein11g
• Carbs52g
• Fat18g
• Fiber11g
• Sodium35mg

• Eating Well
• Gut Health
• Inflammation

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