Saturday 24 August 2013

Lentils, Quinoa and soya chunks salad

Salad without parsley

Salad ingredients
  • 20 or more soya chunks
  • 1 small onion few
  • 3 twigs of fresh thyme
  • 1 medium tomato
  • 1 lemon
  • 1 glass of precooked quinoa
  • 1 glass of precooked lentils
  • A small bunch of flat parsley (optional)
  • Olive oil  3 spoons
  • Salt

Soak the soya chunks in a bowl with salt and boiling water. Make sure there is enough water to cover the chunks. Cover the bowl and leave the chunks to rehydrate for 10 minutes.
After 10 minutes squeeze out the water and cut the chunks in smaller pieces… 2 to 3 pieces per chunk perhaps?

Cut the onion and fry into 2 spoons of olive oil with the twigs of thyme. Fry for 2 minutes and then add the cut soya chunks with one spoon of water. Simmer fry until the water dries and the chunk start browning and become crispy. The purpose of this is so that the soya chunks absorb the flavours from the onion and thyme.
Remove the chunks from the pan and set aside.

Now cut the tomato in small pieces, grate the lemon to obtain zest and squeeze the juice.
In a salad bowl, pour your lentils, the quinoa, the fried onion and soya chunks, the tomatoes, lemon zest and juice, a pinch of salt and the chopped parsley. Drizzle the last spoonful of olive oil. Mix well and leave in the fridge to cool.

This dish is best served on its own very cold. Do prepare some additional lemon quarters for serving is needed.
Serving suggestion wit parsley
This would be great for brunch and for the pack lunch.


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