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Recipe: Quinoa & Lentil Salad

September 11, 2014

Recipe: Quinoa & Lentil Salad

Summary: This recipe was inspired by a random youtube that was playing while I was doing the dishes! I can’t find it again to link it, so you’ll have to trust me! I could eat some kind of legume every day but Mr Ask isn’t always a fan. When I was making this he said ‘It’s okay, I trust you to make quinoa and lentils not boring!’. This was really, really tasty and formed the basis of dinner for a few days. I added the leaves when I was serving up, which made it last much longer. A good tip if you want this for your lunch for the week.
Ingredients 

  • 1 cup quinoa
  • 2 cups stock
  • 1 leek, chopped into half moons
  • 2 corn cobs, kernels removed
  • 1 capsicum, chopped
  • 4 tblsp garlic oil, divided
  • 1 (400g) can lentils rinsed and drained
  • 400g cherry tomatoes, halved or quartered
  • 1 cucumber, diced
  • 200g Danish fetta, cut into small cubes
  • 2 lemons, juiced
  • 1/4 tsp ground pepper
  • 1/8 tsp sweet paprika
  • 1/8 tsp ground cumin
  • Lettuce leaves to serve
Instructions
  1. Rinse the quinoa well and add it to a saucepan, along with the stock. Bring it to the boil, put the lid on and simmer for about 20 mins or until the liquid is absorbed. Chill.
  2. Add 2 tablespoons of the garlic oil to a fry pan, along with the leek, corn and capsicum. Cook until the veggies are tender and then chill with the quinoa.
  3. Add the lentils, cucumber, tomatoes and fetta to the chilled quinoa mix.
  4. Whisk together the remaining garlic oil, lemon juice, pepper, paprika and cumin and pour over the salad.
  5. Serve on a bed of greens and enjoy!
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Recipes  / Salads & Side Dishes  / Vegetarian

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