Quinoa Tabbouleh with Lentils

RECIPE Quinoa Tabbouleh with Lentils by See Recipe

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. See Recipe

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 See Recipe

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. See Recipe

Step 2 Whisk together the lemon juice, olive oil, garlic, salt, and a few turns of freshly ground black pepper. See Recipe

Step 3 Toss with quinoa and lentils. Add remaining ingredients and toss together. See Recipe

We hope you enjoy this delicious Quinoa Tabbouleh with Lentils recipe. See Recipe

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