Protein Rich Quinoa and Lentil Tabbouleh Salad
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.
Ingredients
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
Instructions
- 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.
Notes
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