Rinse the quinoa and put into a small saucepan with approx 200 ml boiling water with the tamari and half the lemon juice.
Put on a lid and leave to simmer on a low heat for 10-15 minutes until all the water has been soaked up.
Add the raisins a couple of minutes before the quinoa is ready.
While the quinoa is cooking, drain and rinse the lentils and add to a large bowl.
In a small bowl or large mug add the garlic, olive oil, other half of the lemon juice, basil and salt and pepper.
Add the cooked quinoa to the lentils and mix with a spoon. Pour over the dressing and mix again to coat.
Taste and season again if required.
Serve and enjoy!
This salad can be kept in a covered bowl in the fridge for a couple of days.
