Quinoa and Lentils Tabbouleh

Quinoa and Lentils Tabbouleh


If you want a light and flavorful dish that is hearty and healthy, then try this recipe for Quinoa and Lentils Tabbouleh. The fresh and aromatic flavors of this dish pair perfectly with the hearty quinoa for a dish that will tantalize the taste buds. This recipe is best served as a cold dish so it is perfect for a summer lunch, or as a side to your favorite meat main entree.


120 green lentil
100 grams quinoa
30 grams sun-dried tomatoes
1/2 cucumber
80 grams bacon (smoked poultry)
3 tablespoons lemon juice
salt (to taste)
ground black pepper (to taste)


1Rinse the lentils in cold water and cook in water for 20 to 25 minutes.
2Cook the quinoa in water for 15 to 20 minutes.
3Finely chop the sun-dried tomatoes.
4Peel the cucumber and cut into small cubes.
5Cut the bacon into small pieces.
6Once the quinoa and lentils are cooked, drain and rinse under cold water.
7Mix the quinoa and lentils in a bowl.
8Add the tomatoes, cucumber, bacon, lemon juice to taste, and season with salt and pepper.
10Serve cool.
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