Quinoatabouli
recipe

A refreshing and light quinoatabouli, perfect for a quick lunch on hot days. This gluten-free dish is packed with protein and vitamins.
Preparation Time: 20 minutes
Serving Size: 4 servings

Ingredients:

- 1 cup quinoa
- 2 cups water
- 1 can lentils (approximately 400 g), rinsed
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 red onion, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed.
2. Allow the quinoa to cool.
3. In a bowl, combine the cooled quinoa, rinsed lentils, cucumber, bell pepper, red onion, parsley, and mint.
4. For the dressing, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and mix well.
5. Serve immediately or allow to marinate in the refrigerator before serving.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 12 g
Carbohydrates: 50 g
Fat: 15 g
Fiber: 8 g
Sugar: 3 g

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