Lemon Sumac Quinoa & Lentil Tabbouleh

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Lemon Sumac Quinoa & Lentil Tabbouleh is a refreshing Middle Eastern-inspired dish that combines the nutty flavors of quinoa and lentils with the zesty notes of lemon and sumac. This vibrant salad is packed with protein and fiber, making it a satisfying and nutritious choice for lunch. The dish is complemented by the freshness of parsley, mint, and cucumbers, offering a delightful contrast to the hearty grains and legumes. The tangy dressing, infused with olive oil and garlic, brings all the ingredients together in a harmonious blend of flavors. Loved for its healthy ingredients and bright taste, this tabbouleh is not only delicious but also visually appealing, making it a perfect dish for those seeking a wholesome, plant-based meal.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
14 Grams
Total Fat
2 Grams
Saturated Fat
400 Mg
Sodium
46 Grams
Total Carbohydrates
12 Grams
Dietary Fiber
12 Grams
Protein

Directions

Step 1

Rinse the quinoa under cold water. Cook it in a pot with 2 cups of water over medium heat until all the water is absorbed.

Step 2

In another pot, cook the lentils in salted water until tender, about 20 minutes. Drain and let cool.

Step 3

Chop parsley and mint finely.

Step 4

Dice cucumber and tomato into small cubes.

Step 5

In a large bowl, combine quinoa, lentils, parsley, mint, cucumber, tomato, and onion.

Step 6

In a small bowl, mix olive oil, lemon juice, sumac, minced garlic, and salt to make the dressing.

Step 7

Pour the dressing over the quinoa mixture and toss until well combined. Serve chilled or at room temperature.

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