Warm Quinoa Salad
A hearty, filling meal packed with nutrients.
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- French lentils
- Salt flakes
- Cilantro (optional)
- Cook quinoa and lentils separately. For quinoa, cook in a ratio of two (2) cups of water for every one (1) cup of water. For lentils, cook in a ratio of three (3) cups of water for every one (1) cup of lentils.
- Toss still-warm lentils and quinoa with olive oil, lemon and salt flakes
- Toss in avocado
- Thinly slice radishes on top (optional)
- If desired, toss in cilantro. Cilantro has wonderful cleansing properties for your blood.
Dana Bledsoe http://danabledsoe.com/