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overhead photo of a bowl of lentil quinoa tabbouleh on a light pink backdrop

Lentil Quinoa Tabbouleh

  • Author: Allison
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


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.


  • 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
  • 3/41 teaspoon sea salt (to your taste)
  • Freshly ground black pepper, to taste


  1. 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.
  2. Once cooled, combine the quinoa, lentils, parsley, mint, tomatoes, cucumber, red pepper, green onions, Kalamata olives, and celery in a large bowl.
  3. To make the dressing, combine the oil, lemon juice, honey, garlic, salt, and pepper in a jar. Secure the lid and shake to combine.
  4. 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.


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

Keywords: lentil quinoa tabbouleh recipe