45mLemon Lentil Quinoa Tabbouleh Bowls
Bright vegan tabbouleh-inspired bowls with lentils, quinoa, cucumber, tomatoes, parsley, mint, and lemon. These gluten-free lunch bowls are herb-heavy, fresh, and satisfying.
- Energy
- 473 calories per serving
- Protein
- 20 g per serving
- Carbs
- 71.7 g per serving
- Fat
- 16.9 g per serving
- Sodium
- 633 mg per serving
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Cook this recipe
- water-5 cups
- grape tomatoes-2 cups
- fresh parsley-2 cups
- lemons-2 large
- dried green lentils-1 cup
- quinoa-1 cup
- fresh mint-0.5 cups
- scallions-4 medium
- English cucumber-1 large
- extra-virgin olive oil-0.25 cups
- kosher salt-1.25 tsp
- ground black pepper-0.5 tsp
Rinse the lentils and rinse the quinoa well in a fine-mesh strainer. Dice the cucumber, halve the tomatoes, chop the parsley and mint, thinly slice the scallions, then zest and juice the lemons.
Keep the knife blade angled away from fingers while cutting vegetables and herbs.
In a medium saucepan, combine the lentils, 3 cups water, and 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, and cook uncovered for 18 to 22 minutes until the lentils are tender but still intact; drain and let cool slightly.
Use care when draining hot lentils to avoid steam burns and splashes.
In a small saucepan, combine the quinoa, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes; remove from heat, let stand covered for 5 minutes, then fluff and cool slightly.
Use care when handling the hot covered saucepan, as steam can escape when opened.
In a large mixing bowl, whisk together the lemon zest, lemon juice, olive oil, remaining 1/2 teaspoon salt, and black pepper until the dressing tastes bright and lemony.
Add the cooked lentils, quinoa, cucumber, tomatoes, parsley, mint, and scallions to the bowl. Toss gently until everything is coated and the herbs are evenly distributed.
Divide into 4 bowls and serve as lunch-portion bowls. For the best flavor, let the bowls sit for 10 minutes before serving so the lemon dressing soaks in.
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