We’re all about saving time in the kitchen so for this recipe we’ve used tinned brown lentils and pre-cooked quinoa. This means you can have a really fresh and nourishing salad ready in 10 minutes! If you want to cook your own lentils and quinoa, allow them to cool before making the salad.
Quinoa contains all the essential amino acids (the building blocks of protein), even though they may not be present in large amounts this is still rare for a plant food. Plus it’s also rich in monounsaturated fats, minerals, vitamins, antioxidants makes it a regular addition to our recipes. Lentils are so nutritious that they are considered 1 of your 7 a day. They are rich in a variety of vitamins and minerals, as well as being full of soluble and insoluble fibre which can lower blood cholesterol levels. On top of this the magenisum and folate protect your artery walls and improve blood flow. Add some nuts to this salad and you have one fantastic recipe for your heart!
- 225g cooked quinoa (or freekah/brown rice)
- 1 x 400g tin brown lentils (drained and rinsed)
- ½ small red onion (very finely diced)
- handful pumpkin seeds (roasted)
- handful pine nuts (roasted)
- handful sliced almonds (roasted)
- 3 TBSP currants (or finely chopped dates)
- ½ bunch fresh parsley (finely chopped)
- ½ bunch fresh coriander (finely chopped)
- juice from 1 lemon
- 2 TBSP extra virgin olive oil
- sea salt flakes to taste
For the dressing:
- 100g plain greek yoghurt (or coconut for vegans)
- 1 TBSP honey
- 1 tsp cumin seeds (or ground if you don’t have seeds)
- Combine all of the ingredients for the salad in a bowl and mix well.
- For the dressing, lightly toast the cumin seeds (or ground cumin) in a pan and combine with the honey and yoghurt.
- When ready to serve, add a dollop of yoghurt on top of the salad.