Quinoa & fetta tabbouleh

Prep Time: 10 minutes
Cooking Time: 15 minutes
No of Serves: 6

Recipe courtesy of Chloe O'Sullivan, APD


  • 1.5 cups red or white quinoa uncooked
  • 1 lebanese cucumber
  • 2 roma tomatoes, seeds removed
  • ½ a red onion
  • ½ cup parsley
  • ½ cup mint
  • 100 g firm reduced fat fetta
  • Juice of ½ a lemon
  • 1 Tablespoon extra virgin olive oil

Nutrition Information (per serve)

Energy 1077 kJ (257 calories)
Protein 10g
Total Fat 8g
Carbohydrates 30g
Saturated Fat 2g
Sugars 4g
Dietary Fibre 6g
Sodium 200mg


  1. Cook quinoa by desired method. Set aside to cool.
  2. Dice cucumber, tomato and red onion.
  3. Roughly chop herbs.
  4. Cut feta into small cubes, similar size to diced vegetables.
  5. Combine all in a salad bowl and add lemon juice and olive oil.

This recipe featured in the 2017 Australia’s Health Weight Week, APD Cookbook, created in collaboration with DAA and Nutrition Australia, ACT.