Lentil And Quinoa Tabbouleh [Bulkbites.com]

• Servings: 1
• Time: 30 minutes

This recipe is inspired by the Middle Eastern salad preparation called ‘Tabbouleh’ that is more on use of herbs and Bulgar wheat. I have modified it by replacing Bulgar wheat with quinoa as it is easily available and much healthier then Bulgar wheat. Lentil and quinoa tabbouleh recipe is a powerhouse of fiber and protein. This recipe is a must for any barbecue preparation. Generous use of herbs, lemon and tomatoes make it light and refreshing. Crumbled feta cheese used as a topping provide extra protein and creamy texture to this crunchy salad. A complete recipe to try for your lunch and dinner as a bodybuilder.

Nutrition

• calories: 567
• protein: 34
• carbs: 88
• fat: 11
• saturated fat: 5.03
• polyunsaturated fat: 2.5
• monounsaturated fat: 3.09
• cholesterol: 25
• sodium: 336
• potassium: 1054
• dietary fiber: 16.71
• sugars: 4.52
• vitamin a: 108
• vitamin c: 36
• calcium: 262
• iron: 10
• magnesium: 0
• complex carbs: 66.77
• other fats: 0.38

Ingredients

• 0.5 cup Lentils, pink, raw
• 0.5 cup Quinoa, cooked
• 1 oz Cheese, feta
• 1 Italian tomato Tomatoes, red, ripe, raw, year round average
• 1 sprigs Parsley, fresh
• 1 dash Salt, table
• 1 fl oz Lemon juice, raw
• 1 tbsp, ground Spices, pepper, black
• 1 tsp Spices, cinnamon, ground
• 1 gram Oil, olive, salad or cooking
• 1 1 cup Water

Instructions

• Cook the lentils with water in a deep sauce pan until soft and tender for almost 15 minutes. Turn off the heat and let it set for 5 minutes and then drain the lentils.
• Meanwhile prepare the vegetables, chop tomatoes, parsley leaves and onions.
• Take a large bowl and mix lentils, cooked quinoa, chopped tomatoes, onions, parsley, olive oil, lemon juice, salt, pepper and cinnamon powder.
• Toss to combine all the ingredients and top with crumbled feta cheese.
• Serve at room temperature.