Mediterranean Lentil Quinoa Salad
- 36 min
- β β¬2.97
- 2 servings
- Easy
A fresh meal-prep salad with lentils, quinoa, crisp vegetables and creamy lemon-tahini dressing.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- sesame
Equipment
- small pot
- large bowl
- knife
- cutting board
- colander
Prepare
Rinse the quinoa thoroughly in a fine sieve
Rinse the quinoa thoroughly in a fine sieve; Bring it to the boil with the tap water listed in the ingredients, cover and cook on the lowest heat for 15 minutes Remove from the heat for 5 minutes.
Cook
Dice the cucumber
Dice the cucumber, halve or dice the tomatoes and cut the pepper into thin strips. Roughly chop the spinach, chop the parsley and drain the cooked lentils well.
Whisk together the tahini
Whisk together the tahini, lemon juice, olive oil, iodised salt and pepper. Add cold tap water one tablespoon at a time until creamy but pourable.
Cool the quinoa
Fluff the quinoa with a fork and spread it on a large plate to cool for 8β10 minutes. This keeps the salad loose and stops the spinach wilting.
Gently combine the quinoa
Gently combine the quinoa, lentils, cucumber, tomatoes, pepper, spinach and parsley in a large bowl.
Finish
Add the dressing just before eating
Add the dressing just before eating. For meal prep, store it separately; the salad keeps refrigerated for up to 3 days.
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