|Quinoa and Lentil Tabbouli|
I was really enjoying the quinoa tabbouli Abby from Sweet Leaf in Kuranda was bringing in so wanted to have a go too. Here is my version...
1 cup cooked quinoa
1/2 cup cooked French Green DuPoi lentils
3 tomatoes, seeded and chopped
2 Lebanese cucumbers, seeded and chopped
2 stalks celery, chopped finely
1 cup chopped Italian parsley
1/2 cup chopped mint
1/3 cup lemon juice
1/2 cup olive oil
Mix well and season to taste with salt and freshly ground black pepper as desired.
Refrigerate salad for at least 30 minutes before serving.