Lunch recipe
A filling vegan lunch box with lentils, quinoa, cucumber, tomatoes, parsley, mint, and lemon dressing.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
saucepan, sieve, large mixing bowl, small bowl, knife, chopping board
Method
Rinse the quinoa in a sieve under cold water for 30 seconds, then tip into a saucepan with 500ml water and a pinch of salt.
Bring to the boil, then simmer for 12-14 minutes until the grains look unfurled and the water is absorbed. Spread on a plate for 5 minutes to cool.
Drain and rinse the lentils. Dice the cucumber, halve the tomatoes, finely chop the red onion, and chop the parsley and mint leaves.
Zest one lemon, then squeeze both lemons. Whisk the zest and juice with the olive oil, cumin, and a pinch of salt and pepper.
Mix the cooled quinoa with the lentils, cucumber, tomatoes, red onion, parsley, mint, and dressing. Toss for 1 minute so the herbs are evenly spread.
Divide the tabbouleh between lunch boxes or bowls. Taste and add a little extra lemon juice or black pepper if it needs more brightness.
The salad keeps best if fully cooled before the boxes are closed.
