This light and zesty tabbouleh-inspired salad skips the bulgur and adds white beans and quinoa for a nourishing twist on a Mediterranean classic. Packed with fiber, plant-based protein, and vibrant herbs, it supports gut health, stable energy, and hormone-friendly detoxification. Perfect for your follicular or ovulatory phase—or anytime you want a refreshing, no-cook meal that actually satisfies.

Ingredients 

(Serves 2)

• 1 can (398 mL / 14 oz) white beans (cannellini or navy), drained and rinsed
  
  
• ½ cup cooked quinoa (cooled)
  
  
• 1 cup fresh parsley, finely chopped
  
  
• 1 medium tomato, diced
  
  
• ½ cucumber, diced
  
  
• Juice of 1 lemon
  
  
• 2 tbsp extra virgin olive oil
  
  
• Sea salt and black pepper, to taste
  
  
• Optional: 2–3 mint leaves, finely chopped
  
  
• Optional: pinch of garlic powder or 1 small garlic clove, minced
  
  

Instructions

1. In a medium bowl, combine the white beans, quinoa, parsley, tomato, and cucumber.
   
   
2. Drizzle with olive oil and squeeze in the lemon juice.
   
   
3. Add salt, pepper, and optional mint or garlic to taste.
   
   
4. Toss well until all ingredients are evenly coated.
   
   
5. Chill for 15–30 minutes to allow flavors to meld, or enjoy immediately.
   
   
6. Serve as a stand-alone meal, inside lettuce cups, or alongside grilled protein or pita chips.
   
   

Notes

• Can be made up to 2 days in advance—great for meal prep.
  
  
• For added protein: top with hemp seeds, chopped walnuts, or a scoop of hummus.