In
AuthorJanella
Rating
Yields1 Serving
 1 bunch of italian AND curry parsley
 1 bunch of mint
 4 spring onions, finely chopped
 2 cloves of garlic, crushed
 1 lebanese cucumber peeled and diced
 1 cup of cooked quinoa, nice and dry
 1 can brown lentils OR 1.5 cups of cooked brown lentils with 1 stick of kombu
 1 tbsp olive oil
 2 lemons, juiced
 sea salt, to taste
1

Fill your sink with water and let the herbs soak it in to remove any dirt.

2

Drain on a tea towel until dry or salad spinner, then chop finely- discard the mint stems but chop the parsley stems.

3

Add all the herbs to a large bowl with the spring onion, garlic, cucumber, quinoa, and lentils.

4

Combine the oil, lemon juice, and salt, and dress the salad.

5

Mix everything together well. You might like it a bit saltier, or with more lemon or garlic. Adjust to taste.

Ingredients

 1 bunch of italian AND curry parsley
 1 bunch of mint
 4 spring onions, finely chopped
 2 cloves of garlic, crushed
 1 lebanese cucumber peeled and diced
 1 cup of cooked quinoa, nice and dry
 1 can brown lentils OR 1.5 cups of cooked brown lentils with 1 stick of kombu
 1 tbsp olive oil
 2 lemons, juiced
 sea salt, to taste

Directions

1

Fill your sink with water and let the herbs soak it in to remove any dirt.

2

Drain on a tea towel until dry or salad spinner, then chop finely- discard the mint stems but chop the parsley stems.

3

Add all the herbs to a large bowl with the spring onion, garlic, cucumber, quinoa, and lentils.

4

Combine the oil, lemon juice, and salt, and dress the salad.

5

Mix everything together well. You might like it a bit saltier, or with more lemon or garlic. Adjust to taste.

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