BLACK LENTILS AND QUINOA SALAD

INGREDIENTS FOR 4 PEOPLE:

  • 200g black lentils
  • 150g quinoa
  • 6 yellow datterino tomatoes
  • 1 bunch of mint
  • 1 bunch of basil
  • 1 bay leaf
  • 1 bunch of chives
  • 1 tablespoon balsamic vinegar
  • 1 carrot
  • pepper as needed
  • salt, pepper and hot paprika to taste

METHOD:

Soak the lentils for an hour, rinse them, cook them in a pan with about 1.5l of water with the bay leaf and salt for about 35-40 minutes (the lentils must be firm and crunchy) and drain them for well. Cook quinoa (following package recommendations). In the meantime, cut the datterino tomatoes in half, chop the mint, basil and chives; then cut the carrot into julienne strips and season everything with extra virgin olive oil, balsamic vinegar, salt, pepper and spicy paprika. Finally, combine everything with the well-drained lentils and cooked quinoa.

Recipes