Lentil-quinoa salad with shrimp

Lentil and quinoa salad





I recently read in the French magazine ELLE about the importance of fresh herbs for a glowing skin. Fresh herbs are packed with antioxidants, vitamins, and minerals which are important for our skin and for our health in general. In California, the new trend is to add more herbs and less fruit in smoothies to reduce the increase in blood sugar.

I have always preferred a light meal to a smoothie. When I saw an interesting recipe with fresh mint and basil on a package of green lentils I had to try it.

I have somewhat modified the recipe on the package by omitting cucumber, which is nutritionally mostly water, by replacing the lobster with shrimp, and by adding baby salad leaves. The recipe makes a tasty and light lunch. By all means serve the salad with lobster tails if you want to make a seriously luxurious salad. The recipe is gluten free.

2 servings

100 ml good quality green lentils, such as Puy lentils
100 ml quinoa
About 250 g cooked and peeled shrimp
1 green bell pepper, finely chopped
1 tasty tomato, finely chopped
Freshly ground black pepper
About 6 mint leaves, finely chopped
About 6 basil leaves, finely chopped plus some extra basil for decoration
2 tbsp. lemon juice
4 tbsp. olive oil
2 small handfuls of baby salad leaves

Cook the lentils for about 20 minutes in about 500 ml water until they are soft but not falling apart. Drain and transfer into a bowl. Do the same with quinoa and add to the bowl. Refrigerate until needed, can be kept in the fridge until next day.

Finely chop the green bell pepper and tomato and add to the lentil- quinoa bowl. Grind over some black pepper and mix.

Finely chop the mint and basil leaves and add to the bowl. Mix well. Save some basil leaves for decoration.

Make the dressing. Press 2 tbsp. lemon juice and mix with 4 tbsp. olive oil. Add the dressing to the lentil-quinoa- vegetable bowl and mix well.

Divide the lentil- quinoa- vegetable mixture on the centre of the plates. Arrange the baby salad leaves and shrimp on the side and decorate with basil leaves.



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