Gluten Free Quinoa Tabbouleh with Beluga Lentils
4 servings
60 minutes
Gluten-free tabbouleh with quinoa and beluga lentils is a modern interpretation of a traditional Middle Eastern dish, where the classic bulgur base is replaced with quinoa, and the delicate black beluga lentils add richness. Fresh herbs—cilantro, parsley, basil, mint, and green onions—add aromatic complexity to the dish, while lemon juice and olive oil provide a balance of flavors. Bright cherry tomatoes and crunchy cucumbers add juiciness, making the tabbouleh light yet nutritious. It is perfect for summer meals and can serve as a side dish to meat or as a standalone dish, especially when paired with hummus. Due to its ingredients, tabbouleh is not only healthy and refreshing but also a versatile option for those following a gluten-free diet.
1
Cook quinoa according to the package instructions and cool it down
- Quinoa: 0.5 glass
2
Boil black beluga lentils in parallel (do not replace it with other types of lentils as they will likely turn mushy and ruin the tabbouleh; its size fits best with tabbouleh; if you don't have it, just omit it).
- Beluga lentils: 0.3 glass
3
Chop the parsley (large bunch), cilantro, mint, basil, and green onion as finely as possible.
- Parsley: 1 bunch
- Cilantro (coriander leaves): 1 bunch
- Fresh mint: 0.5 bunch
- Green basil: 10 stems
- Spring onion: 5 stem
4
Do the same with tomatoes and cucumbers; it's best to use small tomatoes, cherry or ladyfinger are ideal.
- Cherry tomatoes: 150 g
- Cucumbers: 3 pieces
5
Squeeze juice from the lemon and mix it well with olive oil.
- Lemon: 1 piece
- Olive oil: 50 ml
6
If you taste the sauce and it seems a bit more acidic than needed, don't worry as the acidity will be absorbed by the quinoa and greens.
7
Mix quinoa with greens and dress with lemon juice and olive oil.
- Quinoa: 0.5 glass
- Cilantro (coriander leaves): 1 bunch
- Parsley: 1 bunch
- Fresh mint: 0.5 bunch
- Green basil: 10 stems
- Spring onion: 5 stem
- Lemon: 1 piece
- Olive oil: 50 ml
8
Ideally, let it steep for 10-20 minutes.
9
Serve with hummus topped with chopped green onions.
- Spring onion: 5 stem
