This salad, in which quinoa and lentils are added in equal parts, seasoned with vinaigrette sauce with Dijon mustard, rich in protein and, к тому же, очень сытный. 
AT ремя: 45 мин. Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/2 tbsp. quinoa
- 1/2 tbsp. lentils
- 1 and 1/4 Art. water for quinoa, plus 2 tbsp. for lentils
- 1 tsp Dijon mustard
- 2 tbsp. l red wine vinegar
- 1/4 Art. vegetable oil
- 1/4 tsp garlic powder
- 1 zest zest
- Coarse salt and freshly ground black pepper
- 2 chopped stalks of green onions
- 1 tbsp. l chopped fresh cilantro leaves
Recipes with similar ingredients: quinoa grits, lentils, wine vinegar, Dijon mustard, lime zest, garlic powder, onion green, cilantro
Recipe preparation:
- Put quinoa in a sieve and rinse under cold water. In big a bowl with a lid suitable for use in a microwave oven, put the washed cereal and add 1 and 1/4 tbsp. water. Cover and microwave for the highest power for 9 minutes. Give stand for 2 minutes, then mix. Quinoa croup will be enough soft so that it can be chewed, but when bitten, it should burst like eggs.
- Put lentils in a sieve and rinse under cold water. Вboil lentils with 2 tbsp. water until soft, but not mashed, about 30 minutes Drain and cool.
- In a small bowl, mix Dijon mustard and wine vinegar, then pour oil in a thin stream to form an emulsion. Add garlic powder, lime zest, salt and pepper to taste. medium sized salad bowl mix quinoa, lentils, chives and chopped cilantro. Pour salad dressing, mix and serve.
