Quinoa, Asparagus and Radish Tabbouleh

Delicious Vegetarian Salad packed full of goodness
No ratings yet
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Lebanese
Keyword: Dairy Free, Gluten Free, Main Course, Quick, Vegetarian
Servings: 6 Servings
Calories: 220kcal


  • 170 grams Raw Quinoa
  • 12 Spears Asparagus (Chopped)
  • 6 Radishes (Diced)
  • 2 Medium Tomatoes (Diced)
  • 1 Cucumber (Core removed and Chopped)
  • 1 Small Onion (Diced)
  • 2 Spring Onions (Sliced)
  • 4 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 15 g Parsley (Chopped)
  • 1 Clove Garlic (Minced)


  • Cook the quinoa according to instructions on the packaging, then set aside and cool.
  • Break off and discard hard ends of the asparagus. Boil the remaining for 2 minutes and then place immediately in cold water. Slice diagonally and place in a bowl. Add in the radishes, tomatoes, onion, spring onion and cucumber.
  • Mix olive oil with lemon juice, chopped parsley, garlic, season with salt and pepper. Drizzled over the vegetables, add cooled quinoa and mix. Season with more salt and pepper if necessary. Add more lemon juice to suit your liking.



Calories: 220kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 455mg | Fiber: 4g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 3mg