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Protein-Packed Vegan Lentil Quinoa Salad
This salad stands out for its plant-based protein richness and the abundance of superfoods. Noteworthy for its potassium, manganese, zinc, and iron content, it owes its antioxidant properties to the presence of flavonoids.
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Ingredients:
- 1 cup cooked quinoa
- 1 cup cooked lentils
- 1 bay leaf
- Few mustard seeds
- 1 clove garlic
- Few whole peppercorns
- Sea salt
- 1 carrot
- 1 purple carrot
- 1 small red onion
- Green onions
- A few sprigs of parsley
- A small bunch of chives
- Salt and pepper
- Extra virgin olive oil
- Balsamic vinegar
Instructions:
- Cook one-third cup of quinoa in twice the amount of salted water or broth until it becomes fluffy, approximately 20 minutes.
- Boil lentils in twice the amount of salted water, using a tea strainer filled with garlic, mustard seeds, peppercorns, and a bay leaf. It's advisable to cook lentils until they are not overly soft to preserve their beneficial effects.
- Blanch the diced carrots for only a minute.
- Finely chop the purple onion and herbs.
- Once all components are ready, assemble the quinoa salad by mixing the ingredients in a large bowl.
- Before serving, drizzle the salad with a bit of olive oil and balsamic vinegar.
#Vegetarian #Vegan #Gluten-free #Lactose-free #Dairy-free #Egg-free #Nut-free
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