Wednesday, 7 April 2010

Herby Quinoa, Lentils and Peas with Lime Dressing

225 g quinoa
600 ml vegetable stock
150 g puy lentils*
a couple of handfuls of fresh or frozen peas or petits pois
a couple of handfuls of freshly chopped mixed herbs, e. g. basil, parsely, coriander, mint, chives
freshly ground black pepper
sea salt

freshly ground black pepper
sea salt
3 tbsp of freshly squeezed lime juice
6 tbps extra virgin olive oil

1. Place the quinoa in a saucepan and add the stock. Bring to the boil and leave to simmer for 20 minutes until all the liquid is absorbed and the quinoa has doubled in size.

2. Boil the lentils in water without adding salt until tender. This will probably also take about 20 minutes. Drain and set aside.

3. Add pepper and salt to water and simmer the peas for a couple of minutes until defrosted. Fresh peas only take a minute. Drain and set aside.

4. Place the cooked quinoa in a bowl adding 3-4 tablespoons of lentils*. Add the dressing and mix well. Leave to cool

5. When the quinoa and lentil salad has cooled completely, add the peas (to prevent them from cooking further) and freshly chopped herbs.

Serve as a side dish, e.g. with fish, meat or at a BBQ. Also very tasty on its own as a light summer lunch.

*Use the remaining lentils to make a lentil paté.

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