Lentil and Quinoa mint salad

The ingredients are 75gm of Puy lentils, 75gm white quinoa, 1 carrot, 1 red pepper, 3 spring onions, 1 red chilli, 1 lemon, a bunch of fresh mint, 2-3 tablespoons of extra virgin olive oil and dash of white wine vinegar.

Put the lentils and quinoa in a pan full of boiling water and cook for 15 mins or until the quinoa are just un-spiralling.

finely chop the spring onions and add to the salad bowl

finely chop the red pepper and add to the salad bowl

finely chop the red chilli and add to the salad bowel (leave out if you don’t like hot spices)

Julienne the carrot ( if you don’t have a julienne peeler use a grator, but julienne are firmer) – cut the juliennes in half and add to the salad bowl

Once the lentils and quinoa are cooked, drain and rinse in hot water, while warm add to the salad and mix thoroughly.

finely chop the mint and add to the salad.

squeeze over a juice of 1 lemon, drizzle the olive oil and white wine vinegar over the salad and mix them in.

Taste and adjust the seasoning (that usually means salt and pepper, but you may want to add more olive oil or lemon or wine vinegar).

Chill until ready to use – stirring just before you serve.

Lentil and Quinoa mint salad
Print Recipe
5 from 1 vote

Lentil and quinoa mint salad

a protein packed salad, good on its own, or as a side
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: English
Keyword: Vegan
Servings: 2 people
Calories: 464kcal

Ingredients

  • 75 gm dried Puy lentils
  • 75 gm dried white quinoa
  • 1 carrot
  • 1 red bell pepper
  • 3 spring onions
  • 1 fresh red chilli optional
  • 1 lemon
  • 5 tbsp fresh mint
  • 2 tbsp olive oil
  • 2 tsp white wine vinegar

Method

  • Put the lentils and quinoa in a pan full of boiling water and cook for 15 mins or until the quinoa are just un-spiralling.
  • finely chop the spring onions and add to the salad bowl
  • finely chop the red pepper and add to the salad bowl
  • finely chop the red chilli and add to the salad bowel (leave out if you don't like hot spices)
  • Julienne the carrot ( if you don't have a julienne peeler use a grator, but julienne are firmer) – cut the juliennes in half and add to the salad bowl
  • Once the lentils and quinoa are cooked, drain and rinse in hot water, while warm add to the salad and mix thoroughly.
  • finely chop the mint and add to the salad.
  • squeeze over a juice of 1 lemon, drizzle the olive oil and white wine vinegar over the salad and mix them in.
  • Taste and adjust the seasoning (that usually means salt and pepper, but you may want to add more olive oil or lemon or wine vinegar).
  • Chill until ready to use – stirring just before you serve.

Nutrition

Calories: 464kcal | Carbohydrates: 61g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Sodium: 36mg | Potassium: 630mg | Fiber: 19g | Sugar: 7g | Vitamin A: 7669IU | Vitamin C: 116mg | Calcium: 109mg | Iron: 6mg
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