Macros & Calories: 583 kcal; Protein 30 g (20 %), Carbs 72 g (48 %), Fat 21 g (32 %)
Prep Time: 5 min
Cooking Time: 20 min
85 g Quinoa
15 g Parsley
13 g Fresh Peppermint
250 mL Water
120 g Tomatoes
1 Tbsp Lemon Juice
1 Tsp Olive Oil
25 g Green Onion
25 g Almonds
15 g Vegan Protein Powder
Prepare the quinoa as instructed by the packaging.
While the quinoa is cooking, chop the tomatoes and the scallions. Also, finely chop the parsley and peppermint.
After cooked, cool the quinoa to room temperature by waiting or by adding cold water.
In a large bowl, mix the quinoa with all the other ingredients (except for almonds and myprotein vegan blend) and stir. The tabbouleh is prepared.
Together with the salad prepared in the bowl, eat with almonds and protein shake (Vegan Protein Powder mixed with water).