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Tabbouleh Made with Quinoa and French Style Lentils from Chef Claudia

A special recipe from our own Chef Claudia Galofre-Krevat and Claudia’s Mesa. You’ll love Claudia’s special touch with all of Timeless Natural Foods organic lentils, heirloom grains, split peas, and chickpeas!

Quinoa and Lentil Tabbouleh

Tabbouleh Made with Quinoa and French Style Lentils from Chef Claudia
The combination of Timeless French Style Lentils and quinoa make for a nutritious, protein-rich salad. Serve it with grilled vegetables, fish or chicken. We like the texture of French lentils and their resemblance to bulgur wheat. Feel free to substitute Timeless Black Beluga® or green lentils for the French Style Lentils.
Tabbouleh Made with Quinoa and French Style Lentils from Chef Claudia
The combination of Timeless French Style Lentils and quinoa make for a nutritious, protein-rich salad. Serve it with grilled vegetables, fish or chicken. We like the texture of French lentils and their resemblance to bulgur wheat. Feel free to substitute Timeless Black Beluga® or green lentils for the French Style Lentils.
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Votes: 3
Rating: 4.67
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Servings 4Servings
Prep Time 40Minutes
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Servings 4Servings
Prep Time 40Minutes
Instructions
  1. Bring water to boil, add lentils and quinoa, stirring to blend. Lower heat to medium.
  2. Cook for 20 minutes. Lentils will have a softer bite than the quinoa. Turn from the pot into a large mixing bowl. Allow to cool.
  3. When the mixture is cool, add parsley, cilantro, mint, cucumbers, scallions, and tomatoes.
  4. In a small bowl mix lime juice, olive oil, and oregano. Add salt and pepper to taste.
  5. Refrigerate and allow flavors to blend for at least 2 hours.
  6. Stir briefly to mix thoroughly before serving.
Recipe Notes

If you choose to substitute Timeless Black Beluga® Lentils for the French Style Lentils, please cook the quinoa and the lentils separately. The black lentils will turn the cooking water dark and will discolor the quinoa. By cooking them separately, the salad will benefit from the beautiful color contrast between the lentils and the grain.

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