Quinoa Salad with Greens and Seed Mix
⏳ Time
55 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Quinoa Salad with Greens and Seed Mix
Ingredients
- Ground coriander - 1 bunch
- Quinoa - ½ cup
- Black Beluga Lentils - ¼ cup
- Fresh Mint - 1 bunch
- Sunflower Seeds - 0.3 cup
- Shelled pumpkin seeds - 3 tablespoons
- Toasted Sesame - 1 tablespoon
- Marinated cherries - 10 pieces
- Chia Seeds - 1 tablespoon
- Olive Oil - 1 fl oz
- Tahini - 2 tablespoons
- Lemon - 1 piece
- Salt - to taste
- Chives - to taste
- Pistachios - 1.6 oz
Step by Step guide
Step 1
Cook the quinoa according to the package instructions.
Step 2
Do the same with the beluga lentils.
Step 3
Cool down.
Step 4
Finely chop the cilantro and mint (you can substitute cilantro with parsley or just add parsley; there won't be too much greenery).
Step 5
Cut the cherry tomatoes in half or quarters; you can also chop them finely as for tabbouleh if desired.
Step 6
Slice the green pistachios lengthwise into 4 pieces.
Step 7
Mix the sunflower seeds, pumpkin seeds, sesame seeds, and chia seeds (if you have them; if not, you can skip this step).
Step 8
Toast the seeds in the oven or on a hot skillet, avoiding burning, while constantly shaking the skillet.
Step 9
Combine the seeds with the pistachios and cool down.
Step 10
Grate the lemon zest and squeeze the juice from half a lemon.
Step 11
Mix everything in a salad bowl and dress with olive oil, tahini, and lemon juice.
Step 12
Serve on a plate, garnished with chives.
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