February 9




Tabouli what? It is basically a fancy way to call a bowl, and I am trying to confuse you! Did it work?! I love this option, because it's a perfect example of how you can get all your nutrients in without overloading on animal-based proteins only! Quinoa is one of my absolute favorites, because it is so hypoallergenic and easily digestible! Something NEW for you to try and get all the protein, fat and carbs from this amazing plant-based recipe! YUM! 


  • 7oz quinoa (uncooked)
  • 1 cucumber, sliced
  • 7oz cherry tomatoes, halved
  • 3 spring onions, finely sliced
  • Handful parsley, roughly chopped
  • 1 tbsp olive oil
  • 1 lemon, juiced
  • 1oz pumpkin seeds
  • 1.7oz slivered almonds

Cook the quinoa according to packet instructions.

In a large bowl, toss together the cucumber, cherry tomatoes, spring onions and parsley, along with the olive oil and lemon juice. Season well with salt & cracked pepper.

Lastly, toss through the pumpkin seeds and slivered almonds.

P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring. 

For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE

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About the Author

Originally born and raised in Russia, Val comes from a professional background focused on customer service, business administration, and legal work. Since serving people was always something Val enjoyed, she used her life-long passion for health, fitness, and nutrition to help other women reach their transformation journey goals. Now Val is a fitness, nutrition, and mindset coach with a primary focus on wholesome holistic nutrition with over 10 years of experience in the field.

Val Sikora

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