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.