Organic Lentil, Quinoa & Paprika Salad

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Contributed by: Kate Doyle

Serves: 4

Time: 50 minutes

This is a really nutrient - dense salad if you're looking to increase your protein & fibre intake for sustained energy and good digestive health. Add a little Garlicky Aioli to serve, it's delicious!
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This is a really nutrient - dense salad if you're looking to increase your protein & fibre intake for sustained energy and good digestive health. Add a little Garlicky Aioli to serve, it's delicious!
More Information >>

PRODUCT INFORMATION

Ingredients

1 cup organic tricolour quinoa
1 cup organic french green lentils
4 cups water
1 cucumber
2 tomatoes
2 avocados
1 red capsicum
2 handfuls of bean sprouts
1 tbsp organic paprika
2 tsp organic himalayan salt
Pepper - to your liking
Lettuce

method

  1. Wash the French Green Lentils in a fine strainer thoroughly until all residue is gone. Repeat the process for the quinoa, ensuring that all the Sapinin is removed so the water is clear.
  2. Transfer the rinsed lentils to a saucepan with 2 cups water. Bring to the boil then let simmer for 20-30 minutes. Strain the water out and let the lentils cool.
  3. Repeat the process for the quinoa with 2 cups water or vegetable stock. Bring to boil and simmer until almost all of the water has absorbed. Let stand covered for 5 minutes.
  4. Combine the lentils and quinoa and mix in the paprika, salt, pepper. Don't be too cautious with the paprika!
  5. Cut up your favourite fresh vegetables. I used cucumber, tomato, red capsicum, avocado, bean sprouts and butter lettuce.
  6. Mix all the vegetables and the lentil & quinoa mix altogether. Serve with your favourite dressing. I used a homemade garlic aioli (available in our dressings & sauces section!).
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free

Recipe Questions

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