For the dressing:
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Place the lentils and quinoa in a fine sieve and rinse under cold running water. Place in a medium sized saucepan, add the vegetable bouillon, cover with water by two thirds, and bring to the boil. Pop a lid on and turn down to a simmer.
Cook for 20 minutes, or until the Puy lentils are soft to taste. Drain and pour into a larger bowl. Add the chopped vegetables while the lentils and quinoa are still hot. Stir in well using a fork.
While the lentils are cooking, make the dressing. Place all of the ingredients in a bowl or pestle and mortar and stir well. Pour over the lentils, quinoa and vegetable mix, and stir well again with a fork, making sure you have combined all the ingredients at the bottom of the bowl.
Serve either hot or cold.
DOWNLOAD OR PRINT RECIPE HERE.
Any leftovers of this delicious salad can be covered and kept in the fridge for 3 days. Cook once, eat twice!”