Recipes

This salad of quinoa, Beluga lentils, vegetables of your choice and pesto is easy to make and can easily be taken to a picnic, barbecue or to the beach.

Ingredients

250 g quinoa
250 g Beluga lentils
Green asparagus
Broccoli
Cucumber
Tomato
Extra virgin olive oil
Appelazijn troebel of vers citroensap
Pesto
Topping: pumpkin, sunflower seeds and chopped walnuts
Verse basilicum

Preparation

1. Place the quinoa in a pan, fill with water and wash the quinoa (this way you get rid of the antinutrients).

2. Place a clean tea towel in a strainer and pour the quinoa and washing water into the colander.

3. Rinse briefly with clean water.

4. You do not need to soak Beluga lentils, but if you want to get rid of the antinutrients we recommend soaking them for 2 hours and rinsing them before cooking.

5. If you decide not to soak the lentils, rinse them with clean water and place them in a pan with plenty of water.

6. Boil the lentils for about 25 minutes. They may be "al dente", taste them after 15 minutes and decide how long you want to cook them.

7. In the meantime, cook the broccoli.

8. Wash the green asparagus, they can be added raw to the salad. You use the tops and the part of the stem that can still be easily cut. You can discard the tough parts of the stem.

9. When everything is cooked, let the quinoa and lentils cool thoroughly before dressing the salad. You can also cook the quinoa and lentils a day or a few hours in advance.

10. Wash the remaining vegetables and cut into pieces.

11. Add the dressing: 2 parts oil and 1 part apple cider vinegar/fresh lemon juice.

12. When you serve the salad, spoon the pesto (or a spoonful of hummus) onto the plates.

13. Garnish with fresh basil if you like.

Lunch Dinner