PlumTally

Recipe combo

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.

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Ingredients and instructions

Servings
4
Total time
45 min
Prep
20 min
Cook
25 min

Ingredients

  • 1 Cup Dried green lentils - 1 cup, rinsed
  • 1 Cup Quinoa - 1 cup, rinsed
  • 5 Cup Water - 5 cups (divided), Divided: 3 cups for lentils and 2 cups for quinoa.
  • 1 Count English cucumber - 1 large, diced
  • 2 Cup Grape tomatoes - 2 cups, halved
  • 2 Cup Fresh parsley - 2 packed cups, chopped
  • 0.5 Cup Fresh mint - 1/2 packed cup, chopped
  • 4 Count Scallions - 4 medium, thinly sliced
  • 2 Count Lemons - 2 large, Zested and juiced for the dressing.
  • 0.25 Cup Extra-virgin olive oil - 1/4 cup
  • 1.25 Teaspoon Kosher salt - 1 1/4 teaspoons, Divided among lentils, quinoa, and dressing.
  • 0.5 Teaspoon Ground black pepper - 1/2 teaspoon

Instructions

  1. Rinse and prep produce

    1. *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*.

  2. Cook the lentils

    2. 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.

  3. Cook the quinoa

    3. 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.

  4. Whisk the lemon dressing

    4. 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*.

  5. Toss the bowls

    5. 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*.

  6. Portion and serve

    6. 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.