Detox salad with quinoa and red lentils
Dressing is what always makes the difference in a salad.
Ingredients
- 1/2 cup red lentils
- 1/2 cup quinoa
- 2 cup shredded cabbage
- shredded raw broccoli
- fresh dill
- 1 cup parsley
- salt
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp mustard
- 1/4 cup olive oil
- black pepper
- 60 gr. shredded vegan cheese
Instructions
- Start by pouring water into a saucepan. Put the lentils and quinoa in the water and add a little salt.
- Once they start to boil, leave for another 10 minutes. Try to see if they want more. Drain and set aside.
- Meanwhile, grate the cabbage and broccoli in a bowl. Add the quinoa with the lentils, cover and refrigerate for 30 minutes to 1 hour.
- Make the vinaigrette as well. Put the olive oil, vinegar, mustard, lemon and black pepper in a jar. Close the jar and beat the vinaigrette. Set aside until you need it.
- Take the salad out of the fridge, add the vinaigrette, mix and add the grated cheese. Serve.