Cook Jasmine with Quinoa according to package directions. Let cool completely.
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.
Stir in cucumbers, tomatoes, parsley, mint and green onions
When it comes to tabbouleh, one thing is for sure, you have to go hard or go home. Our take on this traditional Lebanese dish is most certainly the prior of the two. Not only does it stay true to the authentic flavors of a classic Levantine tabbouleh, but it also boasts the freshest ingredients, from chopped fresh mint to ground coriander.
Usually made with bulgur or couscous, this recipe switches things up by using our Carolina® Jasmine Rice with Quinoa, which adds notes of nutty flavors to the classic salad. Even it’s dressing gets an exciting spin, as a pinch of cayenne and ground cumin is added to the classic mixture of olive oil, lemon juice, salt, and pepper. To top it all off, we also add lentils to the dish, making it an incredible vegetarian lunch option.
With the addition of lemon zest, fragrant fresh garlic, and ground coriander, this tabbouleh is an exuberant and lively dish. Apart from its aromatic spices, grape tomatoes, cucumber slices, and mint leaves make it an undeniably refreshing.
That said, this rice salad may be on the lighter, but we would say that it can be a meal on its own. Not convinced? No problem! Add some seared chicken for a bit more protein power.
Want to add a bit of sweetness? You can mix in some pomegranate seeds instead of tomato for an extra Mediterranean touch.