Quinoa salad

INGREDIENTS

• ¼ tsp black pepper
• 1 tsp salt
• 1 cup red quinoa
• 1 cup white quinoa
• 1 tbsp olive oil
• ⅓ cup olive oil
• 3 tbsp white vinegar
• 3 tbsp lemons
• ¾ cup tomatoes
• ¾ cup cucumbers
• ½ cup scallions
• ¾ cup red bell peppers
• 16 oz can of red lentils
• 16 oz mung beans
• 4 tbsp parsley

TOOLS

• 1 knife
• 3 colanders
• 1 saucepan
• 1 lid
• 1 squeezer
• 1 baking sheet
• 1 foil
• 1 zester
• 1 whisk
• 2 bowls
• 1 wooden spoon

Chop parsley.

Zest lemons with a zester.

Cut lemons in half.

Squeeze the lemon halves with a squeezer.

Chop tomatoes, red bell peppers, and scallions. Then, slice cucumbers.

Rinse red and white quinoa in a colander, then drain them.

Drain a can of red lentils in a second colander.

Rinse and drain mung beans in a third colander.

Heat 7 cups of water in a saucepan for 3 minutes. Add in salt and quinoa. Cook on medium heat for 3 minutes and cover with a lid. Then, cook the quinoa for 15 minutes on low heat.

Rinse the quinoa in a colander.

In the same colander, drain the quinoa.

Line a bakings sheet with foil. Transfer the quinoa to it and drizzle with 1 tbsp of olive oil. Spread out the quinoa on the baking sheet and set it aside for 10 minutes to cool down.

Combine white vinegar, lemon juice, ⅓ cup olive oil, lemon zest, a quarter tsp of salt, and black pepper in a bowl with a whisk to get a vinaigrette dressing.

Transfer cooled quinoa to a bowl. Stir in tomatoes, cucumbers, scallions, red bell pepper, lentils, and mung beans with a wooden spoon. Top with parsley and drizzle the vinaigrette dressing over the quinoa salad.

It’s ready to be served !