Quinoa Tabbouleh with Lentils


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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.
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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
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Step 1 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.
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Step 2 Whisk together the lemon juice, olive oil, garlic, salt, and a few turns of freshly ground black pepper.
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Step 3 Toss with quinoa and lentils. Add remaining ingredients and toss together.
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We hope you enjoy this delicious Quinoa Tabbouleh with Lentils recipe.
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