Spinach, Lentil & Quinoa Salad

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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.

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.