Lentil & Quinoa Salad

Hello Foodscape Followers!

We've got another salad recipe to feature this week. With only a few weeks to go before bikini season starts, this is a simple, healthy option packed with protein and essential amino acids. We used ingredients that were already in our fridge, however you can try different variations using what you like. Here we used quinoa and green lentils, cherry tomatoes, cucumber, an onion, fresh mint and feta cheese. For the dressing we kept it simple, olive oil and lemon juice as it goes very well with the fresh mint.

Lentil & Quinoa Salad

Ingredients (3-4 people)
1 cup uncooked lentils
1 cup uncooked quinoa
10 cherry tomatoes
1/4 large cucumber
1 small onion
crumbled feta for topping

Dressing: juice of 1 lemon mixed with 4 generous tablespoons olive oil, salt & pepper

Preparation:
1) Cook the lentils in 2 cups of boiling water for about 20 minutes or until soft. Once cooked, drain excess water and set aside to allow to cool.
2) At the same time, separately cook the quinoa in 2 cups of boiling water for about 15 minutes. Once cooked, drain excess water and rinse with cold water. Set aside.
3) While the lentils and quinoa are cooking, finely chop the onion, the mint and the cucumber. Cut the cherry tomatoes in quarters and place all the ingredients in a large bowl.
4) Once the lentils and quinoa have cooled off, add to the ingredients and drizzle with the dressing.
5) Optional: we topped off the salad with crumbled feta to give it extra flavour