top of page

Not A Member?

Join the tribe 

Join hundreds leveling up their plant-based well-beingwhile reading The Rémi Letter.

  • Writer's pictureDan Rémi


Serving: 1

Macros & Calories: 583 kcal; Protein 30 g (20 %), Carbs 72 g (48 %), Fat 21 g (32 %)

Prep Time: 5 min

Cooking Time: 20 min


  1. 85 g Quinoa

  2. 15 g Parsley

  3. 13 g Fresh Peppermint

  4. 250 mL Water

  5. 120 g Tomatoes

  6. 1 Tbsp Lemon Juice

  7. 1 Tsp Olive Oil

  8. 25 g Green Onion

  9. 25 g Almonds

  10. 15 g Vegan Protein Powder


  1. Prepare the quinoa as instructed by the packaging.

  2. While the quinoa is cooking, chop the tomatoes and the scallions. Also, finely chop the parsley and peppermint.

  3. After cooked, cool the quinoa to room temperature by waiting or by adding cold water.

  4. In a large bowl, mix the quinoa with all the other ingredients (except for almonds and myprotein vegan blend) and stir. The tabbouleh is prepared.

  5. Together with the salad prepared in the bowl, eat with almonds and protein shake (Vegan Protein Powder mixed with water).


Recent Posts

See All


bottom of page