|15 min||30 min||4|
|1 cup||Green lentils, raw|
|1 cup||Quinoa, uncooked|
|1/4 cup||Extra virgin olive oil (or walnut oil)|
|1/4 cup||Lemon juice|
|2 clove(s)||Garlic (minced)|
|1 tsp||Sea salt|
|1/2 tsp||Oregano, dried|
|1/8 cup||Mint, fresh|
|1/8 cup||Dill, fresh|
|1/4 tsp||Black pepper|
|1/4 cup||Parsley, fresh (minced)|
|1 small pepper(s)||Red bell pepper (diced)|
|2 medium stalk(s)||Celery (finely minced)|
|1/2 cup||Black olives (chopped)|
1. Place lentils in a medium-sized pot, cover with water, and bring to boil.
2. Turn heat way down, partially cover, and allow to simmer gently for 20-25 minutes, or until tender but not mushy. Drain and transfer to a large bowl.
3. While the lentils are cooking, bring quinoa and water to a boil, Reduce heat and simmer until water is absorbed, about 10-15 minutes.
4. Combine lentils and quinoa with remaining ingredients, except walnuts.
5. Mix gently but thoroughly.
6. Cover and refrigerate.
7. Before serving top with walnuts.
makes a great combination with vegetarian sources of protein because it is itself a complete protein (ie beans, peas, lentils)!
Adding quinoa helps to increase your fibre intake as well, making it great for digestion!