Salad of lentils and quinoa

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Recipe by Damaris Beems Course: SaladsCuisine: Mediterranean
Servings

4

Preparation

10

minutes
Cooking time

20

minutes
Total time

30

minutes

You keep on eating. This is a light salad, the lemon juice gives it a refreshing character. The parsley lifts it all up. The quinoa feels great in your mouth, and the lentils do exactly what they should do. On a warm summer day this is your salad.

Ingredients

  • 1 can brown lentils of 300 grams

  • 200 grams quinoa

  • vegan chicken broth

  • 3 spring onions

  • 500 small small ripe cherry tomatoes

  • 1 bouquet flat parsley

  • 2 lemons (the juice)

  • 1-2 table spoons sumac

  • olive oil

preparation

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

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