This salad is ideal for the after xmas season, when we’ve all eaten so much, and our body is truly seeking out lighter foods to use up the excess energy i accumulated with the festive meals. It’s an especially tasty salad, with a multitude of tastes and textures, and quite filling for a salaad due to the lentils, so it can easily replace a main meal and turn into a light dinner.
The vinaigrette sauce is most delicious with 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 mustard with seeds. Also, you can squeeze some lemon juice onto your apples so that they don’t go black 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 bowl olive oil
– 4 tbsp red vinegar
– 2 tbsp mustard with seeds and honey (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 diced parsley into the salad