Lentil Quinoa Tabbouleh

Ingredients

• 1 cup quinoa, rinsed and drained

• 1 3/4 cups water

• 1/4 teaspoon sea salt

• 3 cups cooked French green lentils

• 2 packed cups finely chopped parsley

• 1/2 packed cup finely chopped mint

• 2 cups cherry or grape tomatoes, halved, or 2 regular tomatoes, diced

• 1/2 of an English cucumber, diced

• 1/2 of a red bell pepper, diced

• 4 green onions, sliced

• 1/2 cup pitted Kalamata olives, sliced

• 2 celery ribs, diced

Dressing

• 1/4 cup extra virgin olive oil

• 1/4 cup freshly squeezed lemon juice

• 1 teaspoon raw honey

• 2 garlic cloves, minced

• 3/4–1 teaspoon sea salt (to your taste)

• Freshly ground black pepper, to taste

Instructions

1. Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, remove from the heat, and fluff with a fork. Set aside to cool completely.

2. Once cooled, combine the quinoa, lentils, parsley, mint, tomatoes, cucumber, red pepper, green onions, Kalamata olives, and celery in a large bowl.

3. To make the dressing, combine the oil, lemon juice, honey, garlic, salt, and pepper in a jar. Secure the lid and shake to combine.

4. Pour the dressing over the salad and toss. Serve immediately. Leftovers can be stored in an airtight container in the fridge for 3-4 days.