Not-So-Fat Tuesday: Skinny Tabbouleh Salad

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Kick off your Mardi Gras celebration with this fresh, light, gluten-free salad.  Bright with festive colors and crisp, clean flavor, it’s a salad you can enjoy and feel good about.

Parsley, a natural breath freshener, is more than just a garnish served on restaurant meals.  Parsley is rich in anti oxidants including Vitamin C and beta-carotene.  Parsley also boasts Vitamin K which is important for blood clotting and bone health, iron, B12 and folic acid.  Parsley’s rich green color signals its chlorophyll content and it’s thought to have diuretic properties.  A twist on the Middle-Eastern salad, Tabbouleh, this salad also makes for a yummy juice (minus the quinoa!)

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  • 1 bunch parsley
  • 1 tomato
  • ½ red onion
  • 1 cucumber
  • 1 cup (170g) quinoa
  • 2 cups (500ml) water
  • 1 lemon
  • 2 tbsp (30 ml) olive oil
  • ¼ tsp (1.25 ml) sea salt
  • ¼ tsp (1.25 ml) black pepper


1.Cook quinoa on stove or in rice cooker (1 cup quinoa in 2 cups water).  Bring 2 cups water to boil, reduce heat, add quinoa and simmer for 20-30 minutes until water absorbed.

2. While quinoa is cooking, wash tomato and cucumber.  Dice.

3. Wash parsley and chop. Slice red onion into thin slices. Cut lemon in half.

4. Place parsley, tomato, cucumber, onion in bowl.

5. Add quinoa to bowl.

6. Squeeze lemon over all ingredients.

7. Drizzle olive oil, salt, pepper over salad.

8. Mix together well


Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 4 - 6

  • Nutrition per serving:
  • Calories100
  • Fat5g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium10mg
  • Carbohydrates12g
  • Fiber2g
  • Sugars3g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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