Who knew this healthy gluten-free dish would be so filling and delicious?!

8 months ago


After a week of heavy eating, it’s time to get back into the healthy stuff! Start the weekend right with this bowl-full of tabbouleh that could easily fill you up! Serve it with your favorite fish viand or with hearty vegetable soup. You don’t event have to feel guilty about eating in in numerous servings since it’s so light and healthy!


Quinoa and Lentil Tabbouleh

Makes 4 servings


Juice of 1 lemon

1/4 cup Olive oil

Salt and ground black pepper, to season

1/2 cup Dried quinoa, cooked according to package instructions (makes 2 cups cooked)

1 cup Dried green or brown lentils, cooked according to package instructions (makes 2 cups cooked)

1 cup Red bell pepper, chopped

1 cup Cucumber, chopped

1/2 cup Flat-leaf parsley, finely chopped

  1. Whisk the juice of one lemon and olive oil together in a small bowl. Season the dressing with salt and pepper to taste.
  2. In a large bowl, combine the quinoa, lentils, red bell peppers, cucumbers, and parsley. Add the dressing and mix well.
  3. Chill for at least 30 minutes in the refrigerator. Serve in individual bowls.


Recipe by Chef Barni Alejandro-Rennebeck

Photographed by Maru Arguelles


Eat healthy with these delicious viands:

Pesce Al Cartoccio

Ginataang Gulay with Turmeric

Preservative-Free Chicken Barbecue


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