Name: Lentil Quinoa Tabbouleh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 cup quinoa, rinsed and drained; 1 3/4 cups water; 1/4 teaspoon sea salt; 3 cups cooked French green lentils; 2 packed cups finely chopped parsley; 1/2 packed cup finely chopped mint; 2 cups cherry or grape tomatoes, halved, or 2 regular tomatoes, diced; 1/2 of an English cucumber, diced; 1/2 of a red bell pepper, diced; 4 green onions, sliced; 1/2 cup pitted Kalamata olives, sliced; 2 celery ribs, diced; 1/4 cup extra virgin olive oil; 1/4 cup freshly squeezed lemon juice; 1 teaspoon raw honey; 2 garlic cloves, minced; 3/4-1 teaspoon sea salt (to your taste); Freshly ground black pepper, to taste

Description

This simple, healthy, gluten-free lentil quinoa tabbouleh turns a traditional Middle Eastern side dish into a meal-sized salad. Made with just a handful of summer ingredients, including cucumber, herbs, tomato, lentils, and quinoa, this recipe is a must-have for summer picnics and other such outdoor get-togethers. It’s also the perfect low-fuss weekday meal.

Ingredients

Scale

1 cup quinoa, rinsed and drained
1 3/4 cups water
1/4 teaspoon sea salt
3 cups cooked French green lentils
2 packed cups finely chopped parsley
1/2 packed cup finely chopped mint
2 cups cherry or grape tomatoes, halved, or 2 regular tomatoes, diced
1/2 of an English cucumber, diced
1/2 of a red bell pepper, diced
4 green onions, sliced
1/2 cup pitted Kalamata olives, sliced
2 celery ribs, diced

Dressing

1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon raw honey
2 garlic cloves, minced
3/4–1 teaspoon sea salt (to your taste)
Freshly ground black pepper, to taste

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Instructions

Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, remove from the heat, and fluff with a fork. Set aside to cool completely.
Once cooled, combine the quinoa, lentils, parsley, mint, tomatoes, cucumber, red pepper, green onions, Kalamata olives, and celery in a large bowl.
To make the dressing, combine the oil, lemon juice, honey, garlic, salt, and pepper in a jar. Secure the lid and shake to combine.
Pour the dressing over the salad and toss. Serve immediately. Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Notes

You’ll need about 1 1/2 cups of uncooked French green lentils to get 3 cups of cooked lentils. To cook lentils, place in a medium saucepan and cover with a couple of inches of water. Bring to a boil over high heat, then turn down heat and cook, stirring occasionally until tender, but not falling apart, adding more water as needed, 20-25 minutes. Drain and use as directed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad, Main Course
Cuisine: Middle Eastern