Quinoa Tabbouleh with Lentils
This Quinoa Tabbouleh with Lentils is packed with fresh cucumbers, tomatoes, fresh herbs, quinoa, and lentils for a hearty meatless meal or side dish and a fun twist on the classic Middle Eastern salad.
What you need:
- 1 cup quinoa
- 2 cups water
- 1 tsp salt
- 19 oz canned lentils, drained and rinsed
- 3 tbsp. fresh lemon juice (or more)
- 1 garlic clove, minced
- 2 tbsp. olive oil
- Pepper to taste
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 2/3 cup parsley, chopped
- 1/2 cup mint, chopped
- 4 scallions, thinly sliced
Place the quinoa in a medium pot with 2 cups of water and 1 tsp. salt. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 10-15 minutes until the quinoa is fluffy. 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, garlic, salt, and a few turns of freshly ground black pepper.
Toss with quinoa and lentils. Add remaining ingredients and toss together.
We hope you enjoy this delicious Quinoa Tabbouleh with Lentils recipe.
You may also enjoy…
For more Delicious Recipes visit Slender Kitchen