Quinoa and Lentil Tabbouleh Salad

🧂 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

• 1 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.)
• 2 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.)
• 3 Chop the parsley, cabbage, cucumbers, tomatoes and grate the zuchinni
• 4 In a large mixing bowl add the lentils, quinoa, and chopped veggies and herbs.
• 5 Drizzle the olive oil, squeeze the lemon, add salt and pepper then mix until
  well combined
• 6 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 Info