Green lentil & quinoa salad
*T-A-S-T-Y
Serves 4
½ cup quinoa, rinsed, drained
½ cup whole dried green lentil, rinsed, drained
2 tsp cumin seeds, toasted (or 1 tsp ground cumin)
1 punnet cherry tomatoes
½ bunch parsley
½ cup mint leaves
2 lemons juiced (some zest as well)
2 tbls olive oil
1 garlic clove, crushed
1 cup basil leaves
½ small tomato
¼ cup grated parmesan cheese
1 tbls vinegar
4 eggs
Method
Cook the quinoa in 250ml water, simmer it for 15 minutes, then set aside.
Cook the lentils in a large saucepan of boiling water for 20 minutes, then rinse under cold water.
Combine the quinoa, lentils, cumin seeds, cherry tomatoes, parsley and mint in a large bowl and drizzle with some lemon juice and 1 tbls oil. Mix well and season with salt and pepper.
Process the garlic, basil, parmesan cheese, and tomato in processor add in the oil and process until smooth. Season with salt and pepper.
Boil the vinegar in a pot of water to poach your egg in.
Divide lentil mix into bowls, top with egg and pesto, sprinkle with lemon zest
*perfect for lunch or dinner.
*very yummy the day after (cook egg just before serving)
*you can take the egg out and add some grilled chicken for another option.
Per serve:
Calories 325, Carbs – 17g, fat – 20g, Protein – 17g
