Quinoa and lentil salad

with black olives, feta cheese and an orange dressing

Aside from being super tasty, this salad is also very interesting as it has high levels of protein due to the quinoa, lentils and feta cheese.

Nice and quick!
Gluten-free

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

milk

Ingredients

Tri-color quinoa

Cooked lentils

Scallion

Garlic

Tomato

Pitted black olives

Raisins

Mix of green leaves

Feta cheese

Orange

Fresh mint

Agave syrup

Curry powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

4021
961
45
11
119
31
23
32
33
664

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the quinoa for a few minutes with tap water. Boil plenty of water in a pot and cook the quinoa for 11 minutes.

Drain the water from the lentils and wash them with tap water for a few minutes. Finely chop the scallion, the garlic, the tomato and the olives. Soak the raisins in warm water for a few minutes.

For the dressing: squeeze the juice of the orange and chop the mint into small pieces. Place the orange juice, mint, agave syrup, curry powder, garlic and 4 tablespoons of oil in a bowl. Beat it with a fork until well-mixed.

Mix the quinoa with the lentils and the chopped vegetables in a large bowl. Season it with half of the dressing and reserve the rest to garnish the dish later. Crumble the feta with your hands.