Quinoa and Lentil Tabbouleh

Protein Rich Quinoa and Lentil Tabbouleh Salad

May Simpkin
This Quinoa and Lentil Tabbouleh is a delicious fresh and healthy salad that incorporates plenty of nutritious fresh herbs. With quinoa as a base, it’s a great gluten free alternative to the traditional Bulgar wheat and also provides a protein rich meal perfect to serve as a light lunch or as a side for grilled/baked chicken or fish.
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Course Appetizer, Salad, Side Dish


To make this Quinoa and Lentil Tabbouleh, you’ll need:

  • 1 cup Quinoa
  • 100 g Puy Lentils
  • 1 large bunch fresh Flat Leaf Parsley finely chopped
  • 1 large handful of fresh Coriander finely chopped
  • 1 small bunch fresh Mint finely chopped
  • 1 medium red onion finely sliced
  • Red wine vinegar enough to soak red onions
  • 8 tbsp Olive Oil
  • 1 clove Garlic crushed (optional)
  • Juice of half a Lemon
  • 1 tsp Dijon mustard
  • 2 thick slices Feta cheese alternative: Halloumi cheese
  • Salt & Pepper


  • Cook the Quinoa in 1½ cup of cold water and ½ tsp salt. Bring to the boil and turn down until the quinoa has absorbed the water and is fluffy. It is cooked when you can see a small tail to each grain. If necessary, add a little more water and allow the grains to absorb with the lid on.
  • When cooked, allow the quinoa to cool in a large bowl to room temperature.
  • Whilst the quinoa is cooking, soak the sliced red onions in the vinegar – this creates a more crunchy texture. Try to allow around 30mins but more is not fine too.
  • Drain the red onions and combine with the Puy lentils, tomatoes, cucumber, parsley, mint and garlic. Add to the cooled quinoa
  • In a separate jar combine the olive oil, garlic, mustard, lemon juice and salt/pepper. Pour over the quinoa and mix well.

Boost the nutritive value by serving the quinoa and lentil tabbouleh on a bed of rocket with Halloumi laid out on top of the salad.


    Alternatives: Boost your fibre and nutrients by adding ½ Cucumber, finely diced and 1 large handful Cherry Tomatoes, halved Feta can also be crumbled in and gently combined If using Halloumi, place Halloumi slices in a hot dry frying pan unitl golden, turning half way
    Tip: If using a Thermomix cooking machine, the herbs (and garlic) can be chopped by dropping in onto a running blade; 2 seconds/speed 10