Quinoa Tabbouleh with Rotisserie Chicken (Pre-Op)
- Time: 25 minutes
- Servings: 2
- Stage: Pre-Op
INGREDIENTS:
- Quinoa, cooked - 1 cup (185 grams)
- Chicken, rotisserie, cooked, without skin - 6 oz (170 grams)
- Carrot - 1 medium (80 grams)
- Cucumber - 1/2 medium (150 grams)
- Parsley, fresh leaves - 1 small handful (10 grams)
- Scallions - 1 stalk (15 grams)
- Grape tomatoes - 7 oz (200 grams)
INGREDIENTS FOR DRESSING:
- Olive oil - 1/2 tbsp (7 grams)
- Garlic clove, minced - 2 medium (8 grams or 2 tsp)
- Lemon, juice only - 1 medium (48 grams)
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/4 tsp
INSTRUCTIONS:
- Mix all the dressing ingredients in a small bowl and mix. Add a bit of zest from the lemon as well if desired. Place it in the fridge while you chop the vegetables and cook the quinoa. The longer it stays in the fridge the better (helps concentrate the flavor).
- Cook the quinoa if using uncooked (1/3 cup uncooked). Let it cool down before using.
- Prepare the rest of your ingredients: Shred the chicken, grate the carrot, chop the cucumber, parsley and scallions, and slice the grape tomatoes.
- Once ready, gently mix everything in a large bowl together with the dressing. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days.
NUTRITION FACTS per serving:
- Calories 335
- Protein 29 grams
- Carbs 33 grams
- Fat 11 grams
- Fiber 6 grams
- Sugar 17 grams
- Iron 17% DV
- Calcium 8% DV
- Sodium 26% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Please note that this recipe if for future gastric sleeve patients that need to lose weight before their surgery. Do not follow this recipe if you already had your surgery.
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.