Black lentils and quinoa salad

This super healthy vegan recipe is full of plant protein, fiber and tons of iron and other vitamins and minerals.

INGREDIENTS

Serves 6-8 people

• 1.5 cups Black lentils
• 1.5 cups Tricolored (or any other) Quinoa
• 5 cups Vegetable broth
• ½ tsp. Cumin seeds
• 1 cup Leeks, chopped
• 2 medium Carrots, chopped small
• 2 cloves Garlic
• ¼ cup Basil
• ¼ cup Flat leaf parsley
• 1/8 cup Apple cider vinegar
• Salt and black pepper
• ¼ cup + 3T Extra virgin olive oil

PROCEDURE

  • Cook the quinoa with 2 cups of vegetable broth, season with salt. Cover towards the end of the cooking process. Taste it and if it’s still not cook through, add ½ cup more of vegetable broth or water, simmer on low and cover the pot. The quinoa should have opened slightly but should be fluffy when moved around with a fork.
  • On a different pot, toast a little bit the cumin seeds just until fragrant. Add the rest of the vegetable broth and some salt and bring to a boil. Add the lentils which you have previously rinsed in a colander. Cook until they are soft but with structure. Don’t overcook them or they will turn into mush when mixed around with the dressing. If you need more liquid, add some and if you have extra just drain them as soon as they have a good texture.
  • Smash and peel the garlic cloves. Add them to a sauté pan with the 3 tablespoons of evoo and cook for about 3 minutes on medium low, just until the garlic turns golden and the oil has been perfumed with its flavor. Add the chopped leeks and cook with some salt and pepper on medium heat for about 5 minutes. They should be soft and should have started to take in some color but are not burned. Add the chopped carrots and cook for another 3-4 minutes.
  • Combine all three preparations in a bowl. Chop the parsley and basil and add to the bowl. Add the apple cider vinegar and the ¼ cup of evoo. Mix everything very well and taste for seasoning. Add more salt and pepper if needed.

ENJOY and feel great about it!

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