Quinoa, Lentil and Roasted Vegetable Salad, with Sumac, Lemon and Fresh Herbs (includes Thermomix tips)
Forking Foodie
Forking Foodie
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Ingredients

  • 174 calories per serving for an eighth, 232 calories for a sixth.
  • Ingredients
  • To be cooked
  • 160 g quinoa* [588 calories]
  • 100 g puy lentils [307]
  • 800 ml vegetable stock (I made up with 3 tsp Swiss Vegetable Bouillon) [36]
  • 2 sweet red pointed peppers (240g prepared, or red bell peppers are fine) [72]
  • 2 medium courgettes (360g) [65]
  • 1/2 x 15ml tbsp olive oil (7.5ml) [68]
  • 1/2 tbsp sumac (or use zest of half a lemon) [4]
  • 1 tsp cumin seeds [8]
  • To add to the salad
  • 4 spring onions (scallions) [14]
  • 50 g green olives (about 8 pitted large ones) [59]
  • 2 handfuls fresh flat leaf parsley (about 25g) [9]
  • 1 handful coriander leaves [3]
  • 1 small handful mint leaves [4]
  • 1 tbsp sumac (or use zest of 1 lemon) [8]
  • 50 ml lemon juice (or more to taste) [13]
  • 1 tbsp extra virgin olive oil (or more to taste) [135]
  • Salt and freshly ground black pepper [1]

Instructions

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