A jar of quinoa with chickpeas and vegetables, shown with a fork

Tabbouleh Quinoa Bowls

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Two jars of quinoa with chickpeas, one filled with vegetables, and one being filled

A healthier lunch is within your grasp – and you can take it to go! Quinoa, the ultimate rice substitute, blended with herbs and lemon, brings a light and refreshing taste to this beautiful tabbouleh. Whether you have it at home, work, school, or even a picnic, the blend of chickpeas and vegetables will give you the nutritional boost you need to be at your best.

Yield: 2 bowls
Prep Time: 25 minutes


For the quinoa:

  • 454 g / 2 ½ cups cooked quinoa
  • 30 ml / 2 tbsp melted Mirage margarine
  • 30 g / ½ cup parsley, finely chopped
  • 12 g / ¼ cup mint, finely chopped
  • 15 ml / 1 tbsp fresh lemon juice
  • 3 g / 1 tsp lemon zest
  • 1 clove of garlic, minced
  • 3 g / ½ tsp salt
  • 2 g / ½ tsp freshly ground pepper


  • 165 g / 1 cup canned chickpeas, drained
  • 45 g / 2 cups baby spinach
  • 160 g / 1 cup tomatoes, seeded and chopped
  • 135 g / 1 cup cucumber, seeded and chopped
  • 80 g / ½ cup avocado, chopped
  • 70 g / ½ cup red onion, chopped
  • 28 g / 2 tbsp hummus


  • 2 sprigs fresh parsley


  1. Place cooked quinoa in a medium bowl, stir in Mirage margarine, parsley, mint, lemon juice, lemon zest, garlic, salt, and pepper. Divide between 2 serving bowls, or mason jars.
    Pouring lemon juice into a mixing bowl of quinoa and minced vegetables
    Mixing bowl of quinoa mixed with minced greens
  2. Top each bowl or jar with half of the chickpeas, spinach, chopped tomatoes, chopped cucumber, avocado and red onion. Dollop each with half of the hummus and garnish with a sprig of parsley.

Chefs Notes:

  • For extra protein add chopped chicken or a hard boiled egg
  • Once you have stirred together the quinoa ingredients let sit for 15 minutes to build flavour

A jar of quinoa with chickpeas and vegetables, shown with a fork

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