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Lemon Lentil Quinoa Tabbouleh Bowls
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1h 10m$14.66

Lemon 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.

  • Dairy-Free
  • Gluten-Free
  • Lunch Bowl
  • peanut-free
  • plant-based
  • Tree Nut-Free
  • Vegan
  • Vegetarian
Bundle it with similar meals
20 min prep50 min cook6 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

English cucumber · 1 Count

English Cucumber

100%

In recipe$1.50
To buy$1.50
Details
1 ct$1.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Fresh parsley · 2 Cup

Parsley

100%

In recipe$2.98
To buy$2.98
Details
1 ct$1.49 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

Lemons · 2 Count

Fresh Large Lemon - Each

100%

In recipe$1.70
To buy$1.70
Details
Fresh Citrus · 1 each$0.85 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

Scallions · 4 Count

Green Onions

67%

In recipe$0.86
To buy$1.29
Details
1 each$1.29 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

Grape tomatoes · 2 Cup

Kroger® Fresh Grape Tomatoes

53%

In recipe$2.62
To buy$4.98
Details
Fresh Tomatoes · 10 oz$2.49 per packageBuy 2Package use: 53%Product matchEstimated at KROGER

Fresh mint · 0.5 Cup

Mint

50%

In recipe$1.10
To buy$2.19
Details
1 ct$2.19 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Dried green lentils · 1 Cup

Simple Truth Organic® Dry Green Lentils

44%

In recipe$1.31
To buy$2.99
Details
Simple Truth Organic · 16 oz$2.99 per packageBuy 1Package use: 44%Product matchEstimated at KROGER

Quinoa · 1 Cup

Kroger® Quinoa

37%

In recipe$1.76
To buy$4.79
Details
Kroger · 16 oz$4.79 per packageBuy 1Package use: 37%Product matchEstimated at KROGER

Extra-virgin olive oil · 0.25 Cup

Kroger® Extra Virgin Olive Oil

12%

In recipe$0.83
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 12%Product matchEstimated at KROGER

Ground black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

Kosher salt · 1.25 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Water · 5 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$14.66

· only what you use

$2.44

per serving · 6 servings

You pay at checkout$29.41
50% used in this recipe$14.75 unused

All ingredients selected

Checkout$35.59
Recipe portion$14.74

3 common ingredients not selected — staples start unchecked; select them above to include them.

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-1/2 cup
  • scallions-4 medium
  • English cucumber-1 large
  • extra-virgin olive oil-1/4 cup
  • kosher salt-1 1/4 teaspoons
  • ground black pepper-1/2 teaspoon
1
Rinse and prep produce
Cutting Board
Chef’s knife
Fine-mesh strainer

Rinse lentils and quinoa separately, then start their cooking while dicing cucumber, halving tomatoes, chopping herbs, slicing scallions and zesting/juicing lemons. Use two 3-quart saucepans, shallow cooling dishes and a mixing bowl of at least 5 quarts.

Keep the knife blade angled away from fingers while cutting vegetables and herbs.

1 cup green lentils
1 cup quinoa
1 Count english cucumber
2 cups grape tomatoes
2 cups parsley
1/2 cup mint
4 Count scallions
2 Count lemons
2
Cook the lentils
Measuring Cups
Measuring Spoons
Medium saucepan with lid
Fine-mesh strainer

Combine lentils with 3 cups water per cup of dry lentils and two-fifths of the salt. Bring to a boil and simmer gently uncovered until tender but intact, checking after 20 minutes. Drain, spread in a shallow dish and refrigerate until no longer hot, about 15 minutes initially.

Use care when draining hot lentils to avoid steam burns and splashes.

1 cup green lentils
3 cups Water
1/2 teaspoon Kosher Salt
3
Cook the quinoa
Measuring Cups
Measuring Spoons
Small saucepan with lid

At the same time, combine quinoa with 2 cups water per cup of quinoa and one-fifth of the salt. Bring to a boil, cover and cook on low for about 15 minutes, until tender. Rest covered off heat for 5 minutes, fluff and refrigerate in a shallow dish until no longer hot.

Use care when handling the hot covered saucepan, as steam can escape when opened.

1 cup quinoa
2 cups Water
1/4 teaspoon Kosher Salt
4
Whisk the lemon dressing
Whisk
Measuring Cups
Measuring Spoons
Large mixing bowl

Whisk lemon zest, juice, olive oil, remaining salt and pepper in the large mixing bowl until combined.

1/4 cup olive oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
2 large lemons
5
Toss the bowls
Large mixing bowl

Add the cooled lentils and quinoa to the dressing with vegetables and herbs. Toss gently until evenly mixed.

1 Count english cucumber
2 cups grape tomatoes
2 cups parsley
1/2 cup mint
4 Count scallions
6
Portion and serve
Small bowl

Let the salad stand for 10 minutes, then divide into lunch portions. Refrigerate any portions saved for later promptly.

7

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