An easy, filling, energising dish to eat anytime, anywhere! With whole grain quinoa and protein-packed lentils, this will redefine your view of salad and keep you fuelled up for hours.
Adjust The Serving Number To Suit & Click The Arrow Icon Above For Easy-View!
Rinse quinoa well. Bring 2 cups of water and 1 cup quinoa to a simmer in a medium pot. Cover and simmer for 15 minutes. Remove from heat and sit for 5 minutes to allow water to absorb.
While quinoa is cooking, drain and rinse lentils and corn. Add to a bowl with diced capsicum and red onion and chopped spinach. Mix well.
Place almond butter, the juice of 2 lemons, half of the torn mint leaves and coriander, paprika and water into a food processor. Blend until smooth.
Add almond dressing to the vegetable bowl and stir well.
When quinoa is ready, combine with vegetable mix. Garnish with remaining herbs and a sprinkle of nutritional yeast.
Ingredients
Directions
Rinse quinoa well. Bring 2 cups of water and 1 cup quinoa to a simmer in a medium pot. Cover and simmer for 15 minutes. Remove from heat and sit for 5 minutes to allow water to absorb.
While quinoa is cooking, drain and rinse lentils and corn. Add to a bowl with diced capsicum and red onion and chopped spinach. Mix well.
Place almond butter, the juice of 2 lemons, half of the torn mint leaves and coriander, paprika and water into a food processor. Blend until smooth.
Add almond dressing to the vegetable bowl and stir well.
When quinoa is ready, combine with vegetable mix. Garnish with remaining herbs and a sprinkle of nutritional yeast.