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Lentil Quinoa Tabouli

December, 2018

Lentil Quinoa Tabouli

This is a family favourite of mine! It was adapted from a Good Food Australia recipe many many years ago and now I know it off by heart. It is light and refreshing with amazing textures thanks to the addition of roasted nuts and seeds. The tabouli is gluten and dairy free, which is perfect if you need to cater to multiple diets. 

Lentil Quinoa Tabouli

Serves 10-15


  • 1 bunch coriander, chopped

  • 1 bunch parsley, chopped

  • 1 small red onion, diced

  • 2 cups quinoa, cooked, as per instructions on packet

  • 2 x 400g tins of lentils, rinsed

  • 2 tbs toasted pumpkin seeds

  • 2 tbs toasted flaked almonds

  • 2 tbs toasted sunflower seeds

  • 1/2 cup currants

  • Juice from 1 lemon

  • 3 tbs olive oil

  • 1 pomegranate, de-seeded


  1. Add all ingredients in a bowl

  2. That's it! Enjoy!

Tip: I dry roast the nuts and seeds in a pan (without oil) over low-medium heat for 1-2 minutes. Shake the pan often and keep an eye on them as they can burn quickly!

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