Cypriot Quinoa & Lentil Salad
Directions
Cook quinoa in 2 cups boiling water. Cook for about 15 minutes or until water has evaporated. Remove from heat and leave in covered saucepan for a further 10 minutes. Fluff with a fork.
Cook lentils in 1 litre of water. Bring to boil, turn down heat and simmer for 20 minutes or until tender (not too soft). Drain & cool.
Meanwhile place the cumin in a small non-stick fry pan and cook over low heat for 2 minutes, until fragrant. Remove from heat and combine with yoghurt and honey. Cover and set aside in the fridge.
Place almonds, pine nuts and sunflower seeds in a non-stick fry pan and cook over low heat for 2 minutes or until lightly toasted. Remove from pan and set aside.
Combine all ingredients except cumin yoghurt in a salad bowl. Season with salt and pepper.rnrnTop with cumin yoghurt to serve.
- 1 cup McKenzie's White Quinoa
- 1/2 cup McKenzie's French Style Lentils
- 1 tsp cumin
- 1 cup thick Greek natural yoghurt
- 1 tbs honey
- 2 tbs McKenzie's Slivered Almonds
- 2 tbs McKenzie's Pine Nuts
- 2 tbs sunflower seeds
- 1/2 cup currants
- 1 bunch coriander, chopped
- 1/2 bunch parsley, chopped
- 3 spring onions, chopped
- 2 tbs capers
- 1 lemon, juiced
- 3 tbs extra virgin olive oil
- 1/2 tsp McKenzie's Australian Natural Sea Salt Grinder
- 1/2 tsp McKenzie's Whole Black Peppercorn Grinder
