Lentil and quinoa tabbouleh recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 366 calories / serving
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Cook the quinoa according to the pack instructions, until tender. Drain and rinse under cold water. Place the quinoa in a large bowl and mix in the remaining ingredients, seasoning to taste. Leave to stand for 5-10 minutes to let the flavours develop. Delicious served with griddled halloumi.

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  • Ingredients

  • 100g quinoa
  • 390g Tesco green lentils in water, drained and rinsed
  • 10g chopped mint
  • 10g chopped parsley
  • 10g chopped coriander
  • ¼ cucumber finely diced
  • 2 tomatoes, finely diced
  • 2tbsp olive oil
  • juice of ½ lemon
  • griddled halloumi to serve
  • Energy 1525kj 366kcal 18%
  • Fat 21g 30%
  • Saturates 11g 54%
  • Sugars 4g 5%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 24.1g Protein 20.2g Fibre 0.9g


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