This salad is ideal for this season, when we’ve eaten so much, and our body is truly seeking out lighter foods to use up its excess energy into digesting the multitude of the festivity meals. It’s an especially tasty salad, with a multitude of tastes and textures of its ingredients, and especially filling due to the lentils, and can easily replace a main meal and turn into a light dinner.
The vinaigrette sauce is most delicious with mustard seeds and honey (honey grain mustard), but if you can’t find any in the supermarket, don’t worry, you can make it by adding a teaspoon of honey into a mustard with seeds. Also, you can squeeze some lemon juice onto your apples so that they don’t go bad until you make your salad.
Ingredients (for 4 people)
– 1 bowl of quinoa, boiled in 3 cups of water
– 1/2 bowl of lentils, boiled in double the quantity of water
– 200 gr baby tomatoes, cut in the middle
– 2 handfuls (150gr) of sun dried tomatoes, diced
– 2 pieces of celery, diced
– 1 handful of almonds, lightly roasted
– 1 handful of parsley, diced
– 2 apples cut into cubes
For the sauce:
– 1/4 cup olive oil
– 4 tbsp red vinegar
– 2 tbsp honey grain mustard
– salt & pepper
Instructions
– Boil the lentils and the quinoa, ideally in different pots. Be careful not to overcook the lentils, so they won’t get too soggy (like I did in the recipe’s photos), it’s best for them to be a little firm.
– Cut your vegetables and stir in a big bowl with the quinoa and the lentils
– Roast the almonds in a tray for 10 minutes in the oven, and then add them in the salad
– Stir all the ingredients for the sauce in a bowl
– Add the sauce and the sliiced parsley into the salad