Preparation time: 15 minutes

Cooking time: 15 minutes

Quantity: 2 servings


For the quinoa tabbouleh:

  • 100 g dry white quinoa
  • 1/2 onion
  • 80 g fennel
  • 100 g cucumber
  • 2 apricots
  • 1/2 bunch of fresh parsley
  • 1/2 bunch of fresh cilantro
  • 1/2 bunch of fresh mint
  • 1 handful of crushed toasted almonds
  • 1 tbsp. sesame seeds
  • 1 tbsp. sunflower seeds
  • 3 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 tbsp. soy sauce
  • 1 tsp. ground cumin
  • Salt, pepper
  • 1 handful of lettuce

For the mint yogurt sauce:

  • 100 g plain non-dairy yogurt
  • 2 tbsp. lemon juice
  • 1 tbsp. of maple syrup
  • 2 tbsp. chopped mint
  • 1 tsp. lemon zest
  • Salt and pepper



Prepare the quinoa tabbouleh:

  1. Rinse the quinoa and place it in a saucepan with twice its volume of water. Bring to a boil, then reduce heat to low, cover and cook for about 15 minutes until tender. Once cooked, rinse the quinoa with fresh water and drain.
  2. Peel and finely chop the onion. Wash and dice the fennel and cucumber. Wash the apricots, remove the pits and dice. Rinse and finely chop the parsley, cilantro and mint.
  3. Place the cooked quinoa in a large mixing bowl and add all the chopped vegetables and herbs, as well as the crushed almonds, sesame seeds and sunflower seeds. Then add the lemon juice, olive oil, soy sauce, cumin, salt and pepper and mix. Set aside in the refrigerator.

Prepare the mint yogurt sauce:

  1. Finely chop the mint and zest a lemon, preferably organic. Mix all the ingredients in a small bowl. Taste and adjust seasoning if necessary.


  1. Brown the HARi&CO green lentil balls in a dry pan.
  2. Serve the fresh quinoa tabbouleh on a green salad, accompanied by the mint yogurt sauce and HARi&CO green lentil balls. Perfect for a tasty, fresh and light lunch!

Recipe by Alice Pagès

Enjoy your meal!

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