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Moroccan Quinoa Lentil Salad
Prep 20 minutes
Cooking 20 minutes
Total 40 minutes
Makes 4 servings

Ingredients
 

For the Salad

  • 120g / ⅔ cup dried quinoa or 240g/2cups cooked
  • 250ml / 1 cup water if using dried quinoa
  • 1 400g tin / 13.5oz can lentils
  • 1 carrot
  • ½ cucumber
  • 1 tomato
  • 1 small red capsicum/bell pepper
  • 1 shallot/spring onion
  • 2-3 handfuls lettuce rocket, cos, mesclun, etc.
  • 2 tbsp seeds (pumpkin, sunflower...) toasted, if you like
  • coriander or parsley to serve optional

For the Vinaigrette

  • 60ml / 3 tbsp olive oil
  • 80ml / ⅓ cup water plus more, if needed
  • 2 tbsp lemon juice
  • 1 tbsp Tahini
  • ½ tsp cumin
  • ½ tsp ginger
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp turmeric
  • ¼ tsp coriander
  • ¼ tsp black pepper
  • ⅛ tsp cayenne pepper (if you like it spicy)

Instructions
 

  • Cook the quinoa: Bring 250ml/1 cup water to boil, then add quinoa. Once it boils again, immediately put on the lid and turn the heat down to its lowest setting. Cook quinoa for 15 minutes. Remove from stove and let stand for 5 minutes. I usually do this step the day before so the quinoa is already cold and ready to go.
  • While the quinoa cools down, make the vinaigrette. Combine all ingredients in a bottle or a jar and give it a good shake. You might need to add a bit more water, if it appears to thick! Taste and adjust to your liking (more water, salt, maybe sugar?, spices…)
  • Prepare your salad: Drain and rinse lentils. Dice or slice cucumber, capsicum, shallot and tomato. Peel carrot and grate (as fine as you want). Break lettuce into small, bite-size pieces. Chop coriander or parsley.
  • In a large bowl, combine lentils, vegetables, lettuce, seeds (if using) and cooked (and cooled) quinoa.
  • Pour vinaigrette over the salad and serve with coriander or parsley.

Notes

  • If you want to take this salad for lunch, keep the ingredients separately. I normally keep the lentils and quinoa in one container, veggies in another and leave the vinaigrette in the jar, only pouring it over when I’m about to eat.
  • Also, it might be an idea to add your lettuce in the morning, just before you leave,  so it doesn’t get all soggy from the other vegetables.