Jasmine Rice with Quinoa Lentil Tabbouleh
Ingredients
- 1 pkg (8.8 oz) Mahatma® Jasmine Rice with Quinoa
- ⅓ cup olive oil
- 1 tsp lemon zest
- ⅓ cup lemon juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ¾ tsp each salt and pepper
- ½ tsp ground coriander
- Pinch cayenne pepper
- 1 can (14 oz) lentils, drained and rinsed
- 1 cup diced cucumbers
- 1 cup halved grape tomatoes
- ⅓ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh mint
- 2 green onions, thinly sliced
Instructions
In our rendition of this fresh salad, you’ll have the best of both worlds – the authentic flavors of homemade tabbouleh with the modern touch of our Jasmine Rice with Quinoa. In this dish, you’ll have tasty bites of citrus juices, mixed with ground coriander, cucumber, fresh mint and tomatoes. Lastly, lentils add a bit more protein and round out this dish to create the ultimate office lunch.
Step 1
To begin, cook Jasmine with Quinoa according to package directions. Let cool completely.Step 2
Meanwhile, in large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, cumin, salt, pepper, coriander and cayenne; add Jasmine with Quinoa and lentils. Toss gently.Step 3
Stir in cucumbers, tomatoes, parsley, mint and green onions.
Say yes to fresh vegetables!
However you choose to spell tabouleh – tabouli, tabbouleh, the list goes on – this vegetarian dish with Mahatma® Jasmine Rice, quinoa, lentils and vegetables is a fresh option to bring to any picnic, gathering or the perfect addition to your weekly meals. The traditional Lebanese dish is known for its use of diced vegetables and fresh herbs, the most typical being parsley, mint, tomatoes, onion.
Want an added pop of flavor? You can mix in pomegranate seeds instead of tomato or substitute chickpeas for lentils, if desired – and if you’re as into fresh vegetables, seedy fruits and grain blends as us, here is a gift for you: Middle Eastern Roasted Vegetables and Jasmine with Red & Wild Rice.
Need a perfect side dish? Try our: how to make rice in rice cooker.
