Tabbouleh Made with Quinoa and French Style Lentils

Ingredients

• Course Salad , Side Dish
• Cuisine Vegan , Vegetarian
• 3/4 Cup Timeless French Style Lentils
• 3/4 Cup Red quinoa
• 3 Cups Water
• 1 Cup Fresh Italian parsley, chopped
• 1/2 Cup Fresh cilantro, chopped
• 4 Tablespoons Fresh mint, chopped
• 1 Cup Roma tomatoes, seeded and cut into small pieces
• 2 Cups English cucumbers, cut in small pieces
• 1/4 Cup Scallions, chopped
• 1/4 Cup Fresh squeezed lime juice
• 1/4 Cup Olive Oil
• 1 Teaspoon Fresh oregano, chopped
• Salt and freshly ground pepper, to taste
• Bring water to boil, add lentils and quinoa, stirring to blend. Lower heat to medium.
• Cook for 20 minutes. Lentils will have a softer bite than the quinoa. Turn from the pot into a large mixing bowl. Allow to cool.
• When the mixture is cool, add parsley, cilantro, mint, cucumbers, scallions, and tomatoes.
• In a small bowl mix lime juice, olive oil, and oregano. Add salt and pepper to taste.
• Refrigerate and allow flavors to blend for at least 2 hours.
• Stir briefly to mix thoroughly before serving.