Pairs well with Lentil and Quinoa Salad with Pomegranate Dressing
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Lentil and Quinoa Salad with Pomegranate Dressing
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A nutritious and delicious salad featuring lentils, quinoa, and a unique pomegranate dressing.
00:20:00 total
Serves 4
easy
Cold Starter / Salad
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Ingredients
- balsamic vinegar with pomegranate - 40-50g (Pantzafyropoulos brand preferred)
- seed oil - 120g
- mustard - 1/2 tablespoon
- honey - 30g
- salt - watch the video to see (to taste)
- barbastathis salad - 200g
- red lentils - 60g
- quinoa - 60g
- pumpkin seeds - 20g
- roasted almond fillets - 30g
- avocado - 1
- coriander - watch the video to see (1/4 bunch)
Instructions
- Prepare Quinoa: Add quinoa to boiling water with a little salt. Ensure there's enough water for the quinoa to boil properly.
- Prepare Lentils: Pour boiling water over red lentils in a bowl. No soaking or boiling is necessary.
- Make Pomegranate Dressing: In a blender, combine seed oil, mustard, honey, balsamic vinegar with pomegranate, and a pinch of salt. Blend until smooth.
- Assemble Salad: In a salad bowl, mix the cooked quinoa and lentils, pumpkin seeds, almond fillets, and dressing. Then add the barbastathis salad.
- Add Avocado and Final Touches: Cut avocado into cubes and add to the salad along with some additional almond fillets, pumpkin seeds, and coriander. Mix well before serving.
