Quinoa and Black Lentil Salad, a unique dish that is good for your health! Fresh, tasty, a variation from the more common rice or cereal salad. To the Quinoa which, remember, is gluten-free, we added Endaname, soy beans, raw carrots and yellow cherry tomatoes, very sweet!
Ingredients for 3:
250 g of Quinoa
2 bay leaves
un pugno e mezzo di lenticchie nere
3 carrots
yellow cherry tomatoes (or even red are perfects)
Fresh or Frozen Endaname soy bean
1 1 stick of celery
1/2 onion
2 sage leaves
1 sprig of rosemary
a few leaves of fresh basil and mint
1 clove of garlic
extra virgin olive oil
salt and peppar
chili pepper (optional)
Procedure:
Cook the black lentils in a pan of water to which you have added 1 bay leaf, for the time indicated on the package. Once ready, drain them.
Prepare a base of chopped celery, carrots and onion, brown lightly in a non-stick pan with a little oil, add garlic, sage and rosemary. After a couple of minutes add the lentils and leave to flavor for a few minutes, season with salt and pepper. If you add the chilli pepper, brown it at the beginning together with the chopped mixture and aromatic herbs.
Bring a pan of lightly salted water to the boil, add the basil, pour in the Quinoa and cook according to the instructions on the package, taste often because the time required is often less... usually 20/25 minutes is enough.
Pour the still frozen Endaname into another saucepan of boiling water and cook for about 10 minutes.
Peel and cut the carrots into slices, wash the tomatoes and cut them into wedges or cubes.
Assemble the dish with the cooled ready ingredients, garnish with fresh mint and a drizzle of extra virgin olive oil. Our Quinoa and Black Lentil Salad is ready to be brought to the table.
This salad is also good warm in the winter months using seasonal vegetables such as pumpkin or broccoli.
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