Lentils bring back memories of my childhood, growing up in Italy, one of our weekly family dinners was pasta with lentils, lentil salad or lentils saute.
Today I want to share with you a modern version of my Mom’s lentil salad adding quinoa.
This salad is an explosion of wellness, if you are a lentils lover you will fall in love with it; with quinoa, zucchini, carrots and olives it can be a main dish served by itself as a gluten free meal or with a nice homemade bread.
80 grams quinoa
100 grams of dry lentils
1 clove of garlic
1 bay leaf
2 spoons black olives without pits
half onion cut finely
extra virgin olive oil
a sprinkle of love
Rinse your quinoa and put it in a pan with water. Let it cook for 20/25 minutes (read the instruction on the back of your quinoa package). When is done let it cool down.
In a separate pan with water, garlic and bay leaf boil your lentils.
With dry lentils sit in water overnight then boil for just 5-7 minutes.
In a bowl put your diced tomatoes, your shredded zucchini and shredded carrot, your olives cut in quarters and the onion cut in a very small pieces.
When the quinoa and the lentils are cooked and cooled down put them with the veggies in the bowl and dress them with extra virgin olive oil, salt and pepper.
Put your salad in the fridge until is time to serve.