Lebanese style lentils and quinoa salad

This vegetarian salad qualifies as superfood (quinoa, lentils, eggs), it is full of energy, proteins and freshness and is accompanied by a slightly sweet honey dressing.

Preparation: 40 minutes

  • 2 glasses of dry lentils
  • 1 glass of quinoa
  • 4 bay leaves
  • 1 tablespoon cumin and 1 tablespoon ground ginger
  • 4 eggs
  • 1 big tomato
  • half a red pepper
  • 1 small onion
  • some cheese (Holland cheeses are nice in salads)
  • a big handful of fresh coriander

For the dressing:

  • 4 tablespoons balsamic vinegar
  • 1 teaspoon French mustard
  • 1 tablespoon honey
  • 5 tablespoons olive oil 
  • 1 teaspoon cumin
  • salt and pepper

Start by boiling the dry lentils and add in the water the bay leaves, a bit of salt, the cumin and ground ginger  – for flavour, but also because bay leaves help the digestion of lentils, who tend to ferment.

In a saucepan with lid, put 1 glass of quinoa into 2 glasses of cold water and a pinch of salt. Cover and bring to boil, then turn to medium heat for 10-15 minutes until the water is all absorbed by the grains. Quinoa looks cooked when it pops open.

Boil 4 eggs and cut them into dices. Chop the coriander and dice the cheese, the tomato, the red pepper and the onion thinly.   

Mix all ingredients, add a drop of olive oil and put in the fridge.

Dressing: in a small bowl and in the following order, a pinch of salt and pepper, the cumin, honey, mustard, vinegar, mix until it makes a paste, an add oil little by little.


3 responses to “Lebanese style lentils and quinoa salad

  1. Well I did just eat this, with a big bowl of giant prawns, and I can confirm it’s very tasty, and leaves one feeling righteous and un -heavy.

  2. I came in search of this after reading an article you wrote on Elephant Journal — can’t wait to try it!

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