Description
Fresh Quinoa and Lentil Tabbouleh Salad is a vibrant and nutritious dish that perfectly combines protein-rich quinoa and lentils with crisp vegetables, all dressed in a zesty lemon vinaigrette. This refreshing salad is not only ideal for summer picnics but also serves as a wholesome meal for any occasion. With each bite, enjoy the harmony of flavors while nourishing your body with wholesome ingredients.
Ingredients
Scale
- 1 cup organic quinoa
- 1 cup green or brown lentils
- 1 cup flat-leaf parsley, finely chopped
- ½ cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ small red onion, finely chopped
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until absorbed.
- In another pot, add rinsed lentils and 3 cups of water. Boil over medium-high heat, then reduce to low and simmer uncovered for about 20-25 minutes until tender. Drain excess liquid if necessary.
- Finely chop parsley, cherry tomatoes, cucumber, and red onion while quinoa and lentils cook. Place in a large bowl.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Once cooled slightly, add quinoa and lentils into the vegetable bowl. Pour dressing over everything and mix gently.
- Serve chilled or at room temperature; garnish with additional parsley if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg