Quinoa and Lentil Tabbouleh Salad
This Middle Eastern Tabbouleh inspired salad is vegan, and gluten free. The flavors are fresh and simple. This version is full of plant-based protein and fiber and doesn't skimp on the veggies!
Ingredients
- 1 cup quinoa cooked and cooled
- 1 cup black lentils cooked and cooled
- 1 cup flat leaf parsley chopped
- 2 cups red cabbage shredded
- 3 Persian Cucumbers small dice
- 1 cup cherry tomatoes quartered
- 2 large lemons squeezed
- 4 tbsp olive oil extra virgin
- 1 tsp salt
- 1 ea black pepper to taste
- 1 small zucchini grated
Instructions
- Boil the lentils until soft (about 25 minutes) drain, rinse with cold water and drain again. Set aside until you are ready to make the salad! (I cook the whole package and use what I need for this recipe then refrigerate or freeze for other recipes.)
- Cook the Quinoa according to the package and let cool. For tips on cooking quinoa click here. (I cook the whole package then refrigerate or freeze the extra for other recipes.)
- Chop the parsley, cabbage, cucumbers, tomatoes and grate the zuchinni
- In a large mixing bowl add the lentils, quinoa, and chopped veggies and herbs.
- Drizzle the olive oil, squeeze the lemon, add salt and pepper then mix until well combined
- Eat within 3 days. It will be the best on day two when all the flavors have time to meld. By day 3 the parsley and tomatoes will degrade slightly but will still be good.
Nutrition
Calories: 380kcalCarbohydrates: 47gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 614mgPotassium: 492mgFiber: 15gSugar: 5gVitamin A: 2005IUVitamin C: 86mgCalcium: 105mgIron: 7mg
Tried this recipe?Let us know how it was!