Quinoa Salad with Olive Oil with Beluga Lentils Recipe

BELUGA LENTIL AND QUINOA SALAD 

Ingredients:

- 1 cup beluga lentils

- 1/2 cup white quinoa

- 1 carrot

- 1 sour green apple

- 1 red bell pepper

- 1/2 bunch of dill

- 1/2 bunch of parsley

- 10 sprigs of fresh mint

- 2 green onions

- 10 sprigs of purslane

- 1 cup walnuts

- 2 tablespoons flaxseeds

- 1 lemon

- 2 tablespoons pomegranate molasses

- Salt, black pepper

Extra virgin olive oil (early harvest-cold pressed) 5 tablespoons

Preparation:

Grate the carrot and sauté it with finely chopped red bell pepper in 2 tablespoons of olive oil for 5 minutes, then let it cool.

Rinse the beluga lentils and cook them in two cups of water for 15 minutes.

Put the white quinoa in a pot, rinse it well with plenty of water, then add 1 cup of water and cook it until the water is absorbed.

Finely chop all the green vegetables (parsley, dill, mint, green onions, purslane).

Grate the apple. Crush the walnuts and flaxseeds in a grinder or add them directly to the salad as desired.

Mix all the prepared ingredients in a salad bowl and add the salad dressing.