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This is a take on an old Ina Garten tabbouleh recipe. I added the lentils for a little extra protein (quinoa, which is actually a seed, not a grain, also has a good amount of protein) and some mint because I love it so much. This is one of my go-tos for a side or a make ahead lunch. 




½ cup of quinoa

1 cup chicken or veggie stock

½ cup diced sun blushed (semi-dried) tomatoes

1 Lebanese or pickling cucumber, diced

4 scallions, finely chopped

½ cup finely chopped Italian parsley

½ cup finely chopped mint

¼ cup of cooked lentils

3 Tbsp extra virgin olive oil

3 Tbsp fresh lemon juice

½ teaspoon minced garlic




  1. Rinse and drain the quinoa. Toast in a small, dry frying pan until fragrant. 

  2. In a saucepan, bring chicken broth to a boil, stir in the quinoa with a little salt and simmer, covered, until stock is absorbed, about 12 minutes. Fluff with fork and leave covered in pan for another ten minutes. Cover and refrigerate until needed. 

  3. In a large bowl, mix together the tomatoes, cucumber, lentils, scallions and herbs. Add in quinoa until salad looks well balanced. 

  4. In a small bowl, add the lemon juice in garlic, then slowly whisk in the olive oil. Pour over salad and toss. 

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