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Lentil And Quinoa Tabbouleh
30 min
Total
567 Kcal
34 g protein
88 g carbs
11 g fat
Ingredients for
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serving
96
g
Lentils, pink, raw
0.5
x cup (192g)
93
g
Quinoa, cooked
0.5
x cup (185g)
28
g
Cheese, feta
1
x oz (28.35g)
62
g
Tomatoes, red, ripe, raw, year ..
1
x Italian tomato (62g)
10
g
Parsley, fresh
1
x sprigs (10g)
0
g
Salt, table
1
x dash (0.4g)
30
g
Lemon juice, raw
1
x fl oz (30.5g)
6
g
Spices, pepper, black
1
x tbsp, ground (6.9g)
2
g
Spices, cinnamon, ground
1
x tsp (2.6g)
1
g
Oil, olive, salad or cooking
224
g
Water
1
x 1 cup (224g)
Instructions
Cook the lentils with water in a deep sauce pan until soft and tender for almost 15 minutes. Turn off the heat and let it set for 5 minutes and then drain the lentils.
Meanwhile prepare the vegetables, chop tomatoes, parsley leaves and onions.
Take a large bowl and mix lentils, cooked quinoa, chopped tomatoes, onions, parsley, olive oil, lemon juice, salt, pepper and cinnamon powder.
Toss to combine all the ingredients and top with crumbled feta cheese.
Serve at room temperature.