Colorful lentil-quinoa salad

For 4 people
  • 200 g green lentils
  • 100 g Quinoa
  • Salt
  • 6 EL Olive oil
  • 2 EL Balsamico Bianco-Vinegar
  • 1 TL Sugar
  • pepper
  • 1 onion
  • 2 Carrots (approx. 100 g )
  • 2 Tomatoes (approx. 100 g each)
  • 4 stem (s) coriander
  • 1 (approx. 300 g) Avocado
  • juice of 1/2 lemon
50 minutes
very easy
Cook the lentils in boiling water for about 25 minutes. Wash the quinoa, cook for about 15 minutes in boiling salted water. Drain the lentils and quinoa. Mix in a bowl with 1 tablespoon of oil. Let cool down.
In the meantime, stir together the vinegar and sugar. Fold in the remaining oil in a thin stream. With salt andPepper to taste. Peel and finely dice the onion. Peel the carrots, grate finely. Wash tomatoes, grate dry, cut in half, remove stalks.
Cut the tomatoes into fine cubes. Wash the coriander, shake dry and chop finely, except for a few leaves for garnish. Halve the avocado lengthways along the core, twist up the halves and remove the core.
Remove the pulp from the skin and cut into cubes. Drizzle with lemon juice.
Mix the lentil and quinoa mixture with the avocado, onion, carrots, tomatoes, vinaigrette and chopped coriander. Season to taste with salt and pepper. Divide the salad in glasses and garnish with the rest of the coriander.
1 person approx:
  • 540 kcal
  • 2260 kJ
  • 19 g protein
  • 30 g fat
  • 43 g carbohydrates


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