A delicious salad, great for summer!
Serves: 4 Prep. time: 5′ Cooks in: 40′ Ready in: 45′
250 g quinoa, washed many times
1 lt vegetable stock
200 g lentils
1 medium cucumber, peeled, diced
200 g cherry tomatoes, thinly sliced
1 red roasted pepper form a jar, diced
3 spring onions, finely chopped
1 bunch parsley, leaves picked and chopped
½ bunch spearmint, leaves picked and chopped
200 g feta cheese, diced
For the dressing
1 lemon, juiced and zested
½ tsp coriander seeds, crushed
100 ml extra-virgin olive oil
In a medium pan heat 500 ml stock, stir in quinoa and allow to boil. Simmer on medium heat for 15-18 minutes until all stock has been absorbed. Cover with lid, remove pan from heat and allow to cool.
In a medium pan heat remaining stock, stir in lentils and boil on medium heat for 20-25 minutes until softened. Remove pan from heat, drain and allow to cool.
Dressing: Whizz all ingredients until well combined.
In a large salad bowl mix all ingredients for the salad, season with salt and pepper and toss together. Drizzle with the dressing, toss again and serve.
Photo: Studiom.com – Food styling: Makis Georgiadis – Styling: Katerina Likouresi
Και η συνταγή στα ελληνικά: Σαλάτα σαν ταμπουλέ με κινόα και φακές