Summer holidays are winding down but the rugby girls got one more BBQ opportunity before school started. This quinoa salad was light and citrusy, a perfect contrasting flavour to the smokey BBQ meat! And we were even blessed with a lovely sunset 🙂
You will need:
- 1 cup quinoa uncooked
- 3-4 cups of water
- 1/2 cup green lentils
- 1 cup chopped vegetables (I used a frozen pea/carrot/corn mix and a handful of leftover asparagus)
- 1 small onion, finely chopped
- 1 bunch of cilantro (about 1/2 cup)
- juice of a small lime (about 1/4 cup)
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1/4-1/2 olive oil
- salt and pepper to taste
- food processor or blender
What do to:
- Start first by boiling 2 cups of water in a large pot and then add the quinoa. Follow the instructions on the packet.
- In a second pot, add the rest of the water and lentils. They take about 10 minutes but test them before straining them.
- Allow the quinoa and lentils to cool.
- In a very large bowl you can start to assemble the onions and frozen vegetables. Once quinoa and lentils are cool, add them to the bowl as well.
- To prepare the sauce, put the cilantro, lime juice, olive oil, and salt and pepper into the food processor. Blitz until the the cilantro is finely chopped and everything is combined well. Taste the sauce and add olive oil / honey / vinegar until you have the taste you desire.
- Don’t pour the sauce onto the salad until you’re ready to serve it – keep everything refrigerated until then! Enjoy 🙂