Quinoa Tabbouleh with Lentils packed with fresh cucumbers, tomatoes, fresh herbs, quinoa, and lentils for a hearty meatless meal or side dish. Jump to Recipe keyboard_arrow_down
This Quinoa Tabbouleh with Lentils is the perfect lunch or dinner salad and is packed with flavor from lots of lemon juice and fresh herbs.
Tabbouleh may be of the best salads out there - the fresh herbs, earthy barley, lemon juice, and crunchy veggies - get me every time. I love it. Lately I have been thinking about ways to make this salad more of a main dish and decided to give it a go with quinoa and lentils. The quinoa acts as a substitute for barley, although you could use that as well, and the lentils add a great texture and some extra fiber. To keep thing light, the dressing is mostly made with lemon juice. For a more traditional tabbouleh dressing you will want to add some extra olive oil.
Quinoa Tabbouleh with Lentils
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- 1 cup quinoa
- 3/4 cup dry lentils
- 3 cups water
- 3 tbsp. fresh lemon juice (or more)
- 1 U garlic clove, minced
- 2 tbsp. olive oil
- 1 U English cucumber, diced
- 2 cups cherry tomatoes, halved
- 2/3 cup parsley, chopped
- 1/2 cup mint, chopped
- 4 U scallions, thinly sliced
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Place the quinoa and lentils in a medium stockpot with 3 cups of water and 1 tsp. salt. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm. Drain any excess water if needed. Remove from heat. If you want a cold salad, spread out on a baking sheet to cool or make in advance,
Whisk together the lemon juice, olive oil, and garlic. Toss with quinoa. Add remaining ingredients and toss together.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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