Quinoa and Lentil Tabbouleh with Cucumbers and Tahini Sauce
A refreshing salad made with flavors influenced from the Middle East. The acidic ingredients paired with freshly grown herbs bring this dish alive with flavor.
Yield: 4 to 6 servings
Total time: 90 minutes (40 minutes prep + 50 minutes cooking)
Difficulty level: Moderate
Ingredients
Tabouleh
Quinoa, dry | 1 cup
Lentils, dry | 1 cup
Tomatoes | 2, diced
Cucumbers | 2, peeled and diced
Lemon juice | ¼ cup
Olive oil | ¼ cup
Flat leaf parsley | 2 cups, chopped
Mint, fresh | 1 cup, chopped
Red chili flakes | ½ tablespoon
Salt | ¼ teaspoon
Black pepper (optional) | To your liking
Toppings
Sesame seeds, toasted | ¼ cup
Pistachios, toasted | ¼ cup
Sunflower seeds, toasted | ¼ cup
*If using store-bought nuts, be sure to use unsalted or lightly salted.
Tahini Sauce
Tahini paste | 2 tablespoons
Lime juice | ½ teaspoon
Cold water | 2 tablespoons (or more depending on your consistency preference for the sauce)
Cumin, ground | ¼ teaspoon
Salt | a pinch or to taste
Directions
For the tahini sauce: In a large mixing bowl or blender, combine tahini paste, lime juice, cold water, ground cumin, and salt. Blend to a smooth consistency. Add additional water as desired for a thinner sauce.
For the topping: Mix all nuts in a mixing bowl.
For the quinoa: Combine 1 cup of quinoa with 1½ cups of water in a stock or soup pot and bring to a boil, then lower heat to a simmer and cook until water is absorbed. Fluff the quinoa with a fork and set aside to cool.
For the lentils: Combine 1 cup of lentils with 3 cups of water and bring to a boil; then lower heat to a simmer and cook until lentils are tender, yet not overcooked or mushy. Strain and set aside to cool.
Assembly: In a large mixing bowl, combine quinoa, lentils, tomatoes, cucumbers, lemon juice, olive oil, parsley, mint, red chili flakes, salt, and black pepper. Mix thoroughly, then portion into serving bowls. Drizzle with tahini and 1 teaspoon of the nut and seed mixture.
