Quinoa salad with greens and seed mix
4 servings
55 minutes
Quinoa salad with greens and a seed mix is a light, nutritious dish filled with the aromas of fresh herbs and the nutty richness of seeds. Quinoa, an ancient grain from South America, harmoniously pairs with beluga lentils to create a textural contrast. Fresh cilantro and mint add freshness and lightness to the dish while cherry tomatoes contribute juicy acidity. A nut mix of pistachios, sunflower seeds, pumpkin seeds, sesame seeds, and chia gives the salad a crunchy texture and deep flavor. Dressed with olive oil, tahini, and lemon juice, the salad achieves a rich and balanced taste. This dish is perfect as a standalone light dinner or as a side to main courses; it can be served chilled for a refreshing option in warm seasons.
1
Cook quinoa until ready according to the instructions on the package.
- Quinoa: 0.5 glass
2
Do the same with beluga lentils.
- Beluga lentils: 0.3 glass
3
Cool down.
4
Finely chop the cilantro and mint (you can replace cilantro with parsley or just add parsley, there won't be much greenery).
- Fresh cilantro (coriander): 1 bunch
- Fresh mint: 1 bunch
5
Cut cherry tomatoes in half or quarters; you can also chop them finely for tabbouleh if desired.
- Cherry tomatoes: 10 pieces
6
Cut the green pistachios lengthwise into 4 pieces.
- Green pistachios: 45 g
7
Mix sunflower seeds, pumpkin seeds, sesame, and chia seeds (if you have them; if not, you can skip).
- Sunflower seeds: 0.3 glass
- Peeled pumpkin seeds: 3 tablespoons
- Sesame seeds: 1 tablespoon
- Chia seeds: 1 tablespoon
8
Dry the seeds in the oven or on a hot pan without burning, shaking the pan constantly.
9
Mix the seeds with pistachios and chill.
10
Grate the lemon zest and squeeze juice from 0.5 lemon.
- Lemon: 1 piece
11
Mix everything in a salad bowl and dress with olive oil, tahini, and lemon juice.
- Extra virgin olive oil: 50 ml
- Tahini: 2 tablespoons
- Lemon: 1 piece
12
Serve on a plate, sprinkled with chives.
- Chives: to taste