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🥗 Quinoa-Lentil Salad

679 kcal · 30 min · 4 servings

Ingredients

• 120 g Beluga lentils
• 600 ml vegetable broth
• 150 g quinoa
• salt
• 0.5 organic orange
• 2 tbsp –3 tbsp apple cider vinegar
• 2 tbsp grape seed oil
• 2 tbsp olive oil
• 1 tsp –2 tsp maple syrup
• pepper
• 120 g red seedless grapes
• 1 avocado
• 1 pear
• 1 tbsp black sesame (à 15 g)
• 200 g feta (45 % fat in dry matter)

Instructions

1. 1. Cook the lentils in the vegetable broth over medium heat for 15 to 20 minutes until tender but firm. Then pour them into a colander and let them drain well.
2. 2. Rinse the quinoa under running water. Cook it in 2.5 times the amount of salted water for about 15 minutes until tender but firm, then let it cool down.
3. 3. Wash the orange, dry it, and grate the zest. Squeeze out the juice. Mix the orange zest and juice with vinegar, grape seed oil, olive oil, maple syrup, salt, and pepper. Finally, adjust the seasoning of the dressing to taste.
4. 4. Fold the drained lentils and the cooled quinoa into the dressing.
5. 5. Wash the grapes and let them drain. Cut them into quarters or halve them. Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it. Wash the pear, remove the core, and slice it thinly as well.
6. 6. Divide the quinoa-lentil salad among plates. Garnish with the grapes, avocado, and pear slices. Sprinkle everything with black sesame seeds and crumble the feta cheese on top.

Nutrition per serving

• kcal: 679
• Protein: 23 g · Fett/Fat: 41 g · Carbs: 55 g