- In advance: Prepare the cooked quinoa and lentils (steps 1-5, 20 minutes)
- Total time: 10 minutes
- Servings: 1
Ingredients
- 50g dry quinoa (makes 130g cooked quinoa)*
- 60g cucumber, diced*
- 80g red kidney beans*
- 50g dry green lentils*
- 80g corn*
- ¼ tsp cumin powder
- ¼ tsp sweet paprika powder
- 2 tsp olive oil (10ml)**
- 3 tsp lemon juice (15ml)**
Method
In advance:
- Rinse the quinoa and add to a pot.
- Pour in 100ml of water, cover and bring to a boil.
- Reduce to a simmer for 10 minutes.
- Turn off the heat and leave it sit for a further 5 minutes.
- Stir with a fork and leave to cool.
- Add the lentils into a pot
- Cover with water
- Bring to a boil
- Reduce to a simmer for around 15 minutes, or until tender
- Rinse the lentils under cold water, drain and set aside
- Add the quinoa into a bowl, together with the cucumber, red kidney beans, cooked lentils, corn, cumin powder, and sweet paprika powder.
- Stir gently.
- Pour over the olive oil and lemon juice and stir again.
- Enjoy!