Quinoa Salad with Greens and Seed Mix
Salads • European
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 0 fl oz
- Tahini 2 tablespoons
- Lemon 1 piece
- Salt to taste
- Chives to taste
- Pistachios 0 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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