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Spinach, Lentil & Quinoa Salad

Lentils and tomatoes in a bowl
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I am a big fan of a fresh green salad especially if it comes packed in a bowl with a bunch of different tastes.
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This whole food recipe can be thrown together as an easy meal or as a salad you could take with to a braai.
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One other reason it is so great, you simply prepare each ingredient and then mix them all together in a bowl and you are good to go. Quick, healthy and wholesome.

 

 

Spinach, Lentil & Quinoa Salad
Serves: 4
Ingredients:
  • 2 cups of Raw Baby Spinach.
  • 1 cup of Whole Brown Lentils.
  • 1 cup Quinoa.
  • 1/4 cup of Almonds Flaked.
  • 2 cups of Rosa Tomatoes.
  • 2 Red Onion.
  • 4 sprigs of Mint.
  • 2 tablespoons of Avocado Lemon Oil.
  • Seasoning to taste.
Method:
  • Mix 1 cup of lentils and 3 cups of water in a medium pot. Bring to a boil. Cover, reduce heat and simmer until tender. Typically 15 - 20 minutes cooking time. Once ready set aside in a bowl and leave to cool.
  • Rinse 1 cup of quinoa in a strainer. Mix cup of quinoa with two cups of water in a medium pot. Bring to the boil over a medium heat then simmer for 10 - 15 minutes until tender and water is absorbed. Once ready set aside in a bowl and leave to cool.
  • Heat a small amount of oil in a saucepan over medium heat. Add almond flakes and fry until golden brown, stirring frequently. Set aside to cool. 
  • Dice 2 large onion. Saute in a little olive oil over medium heat with a pinch of salt until caramelized and browned. Once ready set aside to cool.
  • Cut baby spinach into ribbons and add to large salad bowl.
  • Rinse rosa tomatoes, cut in half and add to spinach in bowl.
  • Chop mint leaves and toss over tomatoes and spinach.
  • Add lentils, quinoa, onion and almonds to spinach mix.
  • Drizzle 2 tablespoons of avocado lemon oil over bowl, season and toss salad.

 

A simple and filing salad that is a perfect addition to a weekly meal plan. Add your own cranberries, walnuts or raisins and make this salad your own.


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