Quinoa and puy lentil Tabouleh

This is a spin on the classic middle eastern dish Tabouleh, which I threw together for a light lunch. It goes perfectly with some grilled chicken or fish, or with a sprinkling of Feta cheese for a little something extra; and for those vegetarians and healthy eaters out there, smoked tofu is a delicious accompaniment too!! So many options!

So what actually is Quinoa? Quinoa (pronounced keen-wahhh... I know I was calling it Kwin-ohh-aaa for a while too!!) is a small bead-shaped grain which originates from South America- The Incas regard it as 'The Mother Grain' with it being a staple in their diets, and for having various nutritional benefits. It has a nutty flavour, a firm-fluffy texture and takes less than 15 minutes to cook!
It makes a great substitute for rice, its fabulous to use as a stuffing, and is occasionally used in/as a breakfast cereal.  Quinoa is gluten-free, a complete protein containing all 9 of the essential amino acids, as well as it being packed with dietary fibre, magnesium, iron and phosphorus.... All in all, pretty good don't you think?!

Like Champagne, Puy lentils are given their name based on the region 'Le Puy-en-Velay' where they are cultivated in France.  Puy lentils have made a come back onto the food scene and are extremely beneficial for us to eat.  Compared to other pulses and Legumes, Puy Lentils are (very) high in dietary fibre and have a sufficient amount of protein in them, keeping you fuller for longer; they contain other vital nutrients such as zinc, folate, potassium, calcium and in particular, magnesium and iron. I know they slightly resemble rabbit droppings... but they really are worth trying! 

Ingredients:

1/2 cup puy lentils

1/2 Quinoa (any variety)

Bunch of Parsley

Bunch of Coriander
Handful of Spinach leaves, roughly chopped

200g or small punnet of cherry tomatoes

1 small red onion

Pumpkin seeds

1-2 cloves garlic, crushed

Juice of one lemon

1 tbsp Olive Oil

Seasoning

If serving at a dinner party, plate up in a small mound in the middle of the plate, finish off with a little extra Coriander or Parsley for garnishing and drizzle over some Balsamic glaze (the thicker-more-syrupy kind) to add as decoration. Et Voila!

Optional: feta cheese cubed / smoked tofu

Directions:

In two small saucepans, cook the quinoa and the puy lentils according to directions. Each should be boiled in water for approximately 15-20 mins until soft all the way through but still maintain some 'bite'.

Meanwhile, chop red onion, parsley and coriander very finely and add to a salad bowl. Roughly chop Spinach up and add. Slice the cherry tomatoes in half and add along with the other ingredients. Throw over a handful of pumpkin seeds.

For the dressing, whisk the juice of one lemon, the olive oil and crushed garlic together and season generously with salt and pepper.

The quinoa and puy lentils should be cooked by now.... (check they are both cooked before you take them off of the heat! Both the Quinoa and the Lentils should be soft all the way through but still have a firm texture.) 

Drain both into one large sieve and rinse through with some cold water to cool the grains down and get rid of any unwanted starches. Once completely drained of all water and moisture, add to the large salad bowl containing the tomatoes, seeds, herbs and onion. Toss the ingredients together, drizzle on the dressing toss around once more to ensure all the ingredients are well mixed. Have a 'chef's taster' and season to taste. Remember you have already put in salt and peper in the dressing!

Serve and Enjoy!