Lentil & Quinoa Salad
Dairy & gluten free salad
Equipment
- Small saucepan
- Small bowl or large mug
- Medium salad bowl
Ingredients
- 1 tin/carton Green lentils 380-400g
- 60 g Quinoa
- 10-12 Cherry tomatoes chopped into quarters
- Raisins large handful
- 1 tbsp Olive oil extra virgin
- 1 clove Garlicc crushed
- 1 Lemon juice of
- 1 tbsp Tamari soy sauce
- Fresh basil leaves handful, torn
- Salt & Pepper
Instructions
- 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.