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
- 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.
- 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.
- Add the lentils, cucumber, tomatoes and fetta to the chilled quinoa mix.
- Whisk together the remaining garlic oil, lemon juice, pepper, paprika and cumin and pour over the salad.
- Serve on a bed of greens and enjoy!
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