Ingredients
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1 cup cooked lentils (preferably red)
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1/2 cup raw quinoa
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1/2 cup fresh parsley leaves
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1/2 cup fresh mint leaves
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1/2 cup fresh cilantro leaves
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1 tsp olive oil
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1 tsp ground cumin
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1/2 tsp chili powder
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Salt and pepper to taste
Directions
Subtitle: An exotic salad that will transport you to the heart of the Middle East
Quick Description: This delicious salad combines lentils, quinoa, and fresh herbs into a spicy blend that is both healthy and satisfying. It’s perfect for vegetarians and non-vegetarians alike!
Ingredients:
– 1 cup cooked lentils (preferably red)
– 1/2 cup raw quinoa
– 1/2 cup fresh parsley leaves
– 1/2 cup fresh mint leaves
– 1/2 cup fresh cilantro leaves
– 1 tsp olive oil
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked lentils, raw quinoa, parsley, mint, and cilantro leaves. Mix well until all the ingredients are incorporated.
2. In a small pan over medium heat, heat the olive oil until shimmering. Add the cumin and stir briefly to release its fragrance.
3. Reduce the heat to low and gradually pour in the chili powder while constantly stirring. Stir in a pinch of salt and a few turns of pepper. Cook for another minute or two, allowing the spices to infuse the mixture before removing from the heat.
4. Carefully pour the hot spice mixture over the salad ingredients and mix thoroughly to coat everything evenly. Taste the salad and adjust seasonings as necessary.
5. Serving suggestion: Serve the salad on its own or with your favorite Middle Eastern bread such as pita or lavash. Garnish with chopped scallions or feta cheese if desired.
Difficulty Level: Easy
Servings: 4
Directions: 1. Prepare the lentils according to package directions, ensuring they are fully cooked. Rinse and dry them before using. 2. Combine all remaining ingredients except for the spices in step 3. 3. Add the prepared spices to the mixture and gently toss to ensure uniform coating. 4. Allow the salad to sit at room temperature for at least 10 minutes before serving.
Note: Substitute any herbs or spices you prefer, but be mindful not to change the overall flavor profile too much.
Nutrition Information:
Serving Size: 1 cup (about 200 grams)
Calories: 210
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 400mg
Potassium: 700mg
Total Carbohydrate: 26g
Dietary Fiber: 9g
Sugars: 1g
Protein: 8g
Vitamin A: 2%
Vitamin C: 2%
Thiamin: 1%
Riboflavin: 1%
Niacin: 1%
Manganese: 4%
Phosphorus: 2%
Iron: 1%
Zinc: 2%
Copper: 1%
Molybdenum: 1%
Selenium: 1%
Vitamin B12: 1%
Vitamin D: 0%
Vitamin K: 0%
Folate Equivalent: 1%
Calcium: 3%
Total Time Needed: 45 – 60 minutes
Steps
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1
Done
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In a large bowl, combine the cooked lentils, raw quinoa, parsley, mint, and cilantro leaves. Mix well until all the ingredients are incorporated. |
|
2
Done
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In a small pan over medium heat, heat the olive oil until shimmering. Add the cumin and stir briefly to release its fragrance. |
|
3
Done
|
Reduce the heat to low and gradually pour in the chili powder while constantly stirring. Stir in a pinch of salt and a few turns of pepper. Cook for another minute or two, allowing the spices to infuse the mixture before removing from the heat. |
|
4
Done
|
Carefully pour the hot spice mixture over the salad ingredients and mix thoroughly to coat everything evenly. Taste the salad and adjust seasonings as necessary. |
|
5
Done
|
Serving suggestion: Serve the salad on its own or with your favorite Middle Eastern bread such as pita or lavash. Garnish with chopped scallions or feta cheese if desired. |
|
6
Done
|
Prepare the lentils according to package directions, ensuring they are fully cooked. Rinse and dry them before using. |
|
7
Done
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Combine all remaining ingredients except for the spices in step |
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8
Done
|
|
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9
Done
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Add the prepared spices to the mixture and gently toss to ensure uniform coating. |
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10
Done
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Allow the salad to sit at room temperature for at least 10 minutes before serving. |
