Salad of lentils and quinoa
Course: SaladsCuisine: Mediterranean
Servings
4
Preparation
10
minutesCooking time
20
minutesTotal time
30
minutesYou 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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