{"id":9261,"date":"2017-09-28T09:00:40","date_gmt":"2017-09-28T16:00:40","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=9261"},"modified":"2017-09-28T09:00:40","modified_gmt":"2017-09-28T16:00:40","slug":"lentil-tabbouleh","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/lentil-tabbouleh\/","title":{"rendered":"Quinoa Tabbouleh with Lentils and Olives"},"content":{"rendered":"

Tabbouleh is the Mediterranean dish of bulgur wheat with finely-chopped parsley, lemon juice, and often mint and tomatoes as well. Over the years, I’ve developed my own version of this dish with a base of quinoa instead of wheat, lots of parsley, and whatever else I have on hand. In fact, over 4 years ago, this quinoa tabbouleh<\/a> was the second-ever recipe I posted on this blog. Just look<\/em> at those pictures! <\/p>\n

This is the first time I’ve added lentils to the mix, and I think it’s pretty awesome. Not only do they add a ton more protein to the already protein-rich quinoa, but they add a delicious umami flavor while staying within the mediterranean theme. I’ve also added olives and topped with hummus to add more richness, which works extremely well. In all, it’s one of those classic go-to dishes; a simple, easy, healthy, delicious one-dish meal that you can make in about 10 minutes once you have some cooked lentils and quinoa on hand. <\/p>\n

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Makes: 6+ servings<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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