preparation

• Cook the quinoa according to the package, but use chicken broth instead of water. This adds taste to the salad later on.

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• In the meantime slice the onions. Cut the tomatoes into little chunks. Cut the parsley leaves.
• When the quinoa is cooked, drain it and leave it to let all the moist evaporate a few minutes. Then place the quinoa in a large bowl with the lentils. Add the tomatoes and the onions. And the parsley.
• Add the salt and pepper and a large splash of olive oil together with the lemon juice. Add a table spoon sumac en mix everything well together. Let all flavours bring out the best in each other in the next half hour or so, at room temperature.