Colorful lentil quinoa salad

Name: Colorful lentil quinoa salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g green lentils; 100 g Quinoa; 7-10 Tbsp Salt; 6 TABLESPOONS Olive oil; 2 TABLESPOONS Balsamic Bianco vinegar; 1 TEASPOON Sugar; 7-10 Tbsp Pepper; 1 Onion; 2 Carrots (about 100 g each); 2 Tomatoes (about 100 g each); 4 Stem(s) Coriander; 1 (approx. 300 g) Avocado; 7-10 Tbsp juice of 1/2 lemon

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g green lentils
100 g Quinoa
7-10 Tbsp Salt
6 TABLESPOONS Olive oil
2 TABLESPOONS Balsamic Bianco vinegar
1 TEASPOON Sugar
7-10 Tbsp Pepper
1 Onion
2 Carrots (about 100 g each)
2 Tomatoes (about 100 g each)
4 Stem(s) Coriander
1 (approx. 300 g) Avocado
7-10 Tbsp juice of 1/2 lemon

Directions

1
Cook the lentils in boiling water for about 25 minutes. Wash the quinoa and cook in boiling salted water for about 15 minutes. Drain the lentils and quinoa. In a bowl mix with 1 tbsp. oil. Leave to cool.
2
In the meantime, mix vinegar and sugar. Fold in the remaining oil in a thin stream. Season to taste with salt and pepper. Peel and finely chop the onion. Peel and grate carrots. Wash tomatoes, grate dry, cut in half, remove stalks.
3
Cut the tomatoes into fine cubes. Wash the coriander, shake dry and chop finely, except for a few leaves for garnishing. Cut avocado in half lengthwise along the core, unscrew halves and remove core.
4
Remove the flesh from the skin and cut into cubes. Sprinkle with lemon juice.
5
Mix lentil quinoa mixture with avocado, onion, carrots, tomatoes, vinaigrette and chopped coriander. Season to taste with salt and pepper. Divide the salad into glasses and garnish with the remaining coriander.