Quinoa, lentil and bean salad with summer vegetables
I made a south west style salad tonight from blogger Jacqueline at tinned tomatoes. I added corn kernels because I had some fresh ones I’d frozen previously which I wanted to use, I also only had the French puy lentils, and tweaked the amounts a bit to suit 3 people. This is Jacqueline’s own recipe and I’m really pleased I found it as it includes so many of my favourite ingredients.
This is a lovely recipe, very fresh, with a slight chilli hit and sweet flavour from the balsamic vinegar. It’s so healthy I can’t even believe it; just about every single ingredient in this salad is a super food – I’m just full of energy after eating it and was feeling quite smug at how health conscious I was.
Then I ruined it by having a hot chocolate and blueberry scone later on. oops.
55g raw green or puy lentils, rinsed
80g raw quinoa, rinsed (just under 1/2 cup)
400g can kidney beans, drained and rinsed
2 large vine ripened tomatoes, diced or 250g cherry tomatoes, halved
1 avocado, diced
60g corn kernels, blanched quickly
1 large handful coriander or continental parsley, chopped
2 spring onions, green parts, sliced thinly
Juice of 1 lime
4 x 15ml tblspns extra virgin olive oil
2 x 15ml tblspns balsamic vinegar
2 x 15ml tblspns wholegrain mustard
1 tspn chilli flakes
Freshly ground black pepper
Cook the lentils and quinoa according to the instructions on the packets. Drain the cooked lentils and allow to cool. Fluff the quinoa with a fork and allow to cool.
Toss the avocado in some lime juice before adding to the salad, to prevent it from browning. Toss the rest of the salad ingredients together with the dressing ingredients (I found it easer to whisk the dressing ingredients together first but it’s only optional) then gently add the avocado.
Adapted from: tinned tomatoes