a celebration of flavours, textures and freshness!
Makes: 1 big bowl of salad, Prep time: 5 minutes, Total time: 20 minutes
Quinoa – ½ cup cooked
Green lentils- ½ cup cooked
Sunflower seeds – 2 tbsp.
Dried sour cherries (not sweetened) – 1 tbsp.
Fresh mint leaves – a handful
Rocket leaves – 3 cups (70gr)
Purple onion – 1 small
Cook the green lentils and the quinoa separately without salt in a pot full of water.
Cook until it is ready to eat, al- dente and not too soft (about 15 minutes)
When they are ready, drain the water and wash in cold water in order to let them cool down.
Drain completely from any water and prepare the salad.
Chopped the onion.
Toast lightly the sunflower seeds.
Assemble the salad- base: quinoa and lentils, rocket, mint, onion, toasted sunflower seeds, sour cherries, grate a tsp of lemon zest and season with olive oil, lemon, salt and pepper.
Eat immediately! Enjoy!
Special Diet Information
Suitable for diabetics.
My name is Pazit, I’m a registered Naturopath N.D. , MNNA (a member of the Naturopathic Nutrition Association), Herbalist, Aromatherapist and Bach Flower remedies therapist based in London.
www.pazbynature.com Health & Wellness Blog includes travel inspiration, healthy food and natural remedies.