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Quinoa Tabbouleh with Lentils

Name: Quinoa Tabbouleh with Lentils
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 3/4 cup dry lentils; 3 cups water; 3 tbsp. fresh lemon juice (or more); 1 garlic clove, minced; 2 tbsp. olive oil; 1 English cucumber, diced; 2 cups cherry tomatoes, halved; 2/3 cup parsley, chopped; 1/2 cup mint, chopped; 4 scallions, thinly sliced

By Kristen Mccaffrey Feb 18, 2012

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source: slenderkitchen.com

Right

389

Calories

59g

Carbs

10g

Fat

18g

Protein

Weight Watchers^® SmartPoints™

(9 PointsPlus^®)

Recipes Content

Recipe

Quinoa Tabbouleh with Lentils packed with fresh cucumbers, tomatoes, fresh herbs, quinoa, and lentils for a hearty meatless meal or side dish.

400 Calories, Grain and Legume, Kid Friendly, Make Ahead, Vegetable

Dinner, Lunch, Salad

Clean Eating, Gluten Free, Vegan, Vegetarian, Weight Watchers^®

Rating: 0 - 0 comments

Quinoa Tabbouleh with Lentils packed with fresh cucumbers, tomatoes, fresh herbs, quinoa, and lentils for a hearty meatless meal or side dish.

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.

Prep Time

Quinoa Tabbouleh with Lentils

Prep Time:

5 min

Cook Time:

30 min

Total Time:

35 MINUTES

Ingredients

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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Nutritional Facts

Serving Size:

2 cups

Amount Per Serving

Calories 389

Calories from Fat 90

% Daily Value *

Total Fat 10g

15%

Saturated Fat 1g

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 0mg

Sodium 37mg

Total Carbohydrate 59g

20%

Dietary Fiber 17g

69%

Sugars 5g

Protein 18g

Directions

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.

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† SmartPoints™ and PointsPlus^® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.