Copyright John Paul Urizar
www.johnpaulurizar.com.au
This year make a point of including legumes and pulses at least twice a week. Antiviral, antifungal and antibacterial they'll also help eliminate toxins, regulate blood sugar levels and reduce LDL cholesterol. And in our world with epidemic numbers of diabetes, it's time we found an alternative to rice and potato salads - here in 2007, we introduce quinoa with lentils.
Rinse the lentils and quinoa thoroughly and add them to a pan with slightly salted water. Bring to the boil. Cover, reduce the heat and simmer for approx 15 minutes until cooked.
Drain and set aside to cool.
Stir through the herbs, tomatoes, shallots, capsicum and cucumber,
Combine the oil, soy, vinegar, garlic and chilli and allow to sit for 20 minutes or so.
Stir through the lentils and serve.
Note: Red quinoa is a fair trade product. For stockists visit www.altereco.com, or alternatively use white quinoa available from health food stores.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 20 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1063 kj |
| Calories | 254 kcal |
| Fat | 14.9 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 19.4 g |
| Total Protein | 8.8 g |
| Fibre | 6 g |
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