Gluten-Free Quinoa Tabbouleh with Beluga Lentils
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
As an improvisation, you can add: sun-dried tomatoes in their own juice, marinated artichokes, bell peppers. The same recipe can be made gluten-containing by replacing quinoa with couscous or preferably bulgur.
Ingredients
- Cilantro - 1 bunch
- Quinoa - ½ cup
- Parsley - 1 bunch
- Black Beluga Lentils - 0.3 cup
- Fresh basil leaves - 10 stems
- Fresh Mint - ½ bunch
- Scallions - 5 stems
- Lemon - 1 piece
- Olive Oil - 1 fl oz
- Marinated cherries - 5.3 oz
- Cucumbers - 3 pieces
Step by Step guide
Step 1
Cook the quinoa according to the package instructions and let it cool.
Step 2
Meanwhile, cook the black beluga lentils (it is best not to replace them with other types of lentils, as other varieties will likely turn mushy and turn the tabbouleh into a porridge; if you don't have them, simply omit).
Step 3
Finely chop the parsley (large bunch), cilantro, mint, basil, and green onions as much as possible.
Step 4
Do the same with the tomatoes and cucumbers; it is best to use small tomatoes, cherry or grape tomatoes are ideal.
Step 5
Squeeze the juice from the lemon and mix it well with the olive oil.
Step 6
If you taste the dressing and find it a bit too sour, that's okay, as the acidity will be absorbed by the quinoa and greens.
Step 7
Combine the quinoa, greens, and dress with the lemon juice and olive oil.
Step 8
Ideally, let it sit for 10-20 minutes.
Step 9
Serve with hummus, sprinkled with chopped green onions on top.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.