Quick and easy moroccan style puy lentil and quinoa salad, finished with raisins, pomegranate, parsley and a squeeze of fresh lemon!
Puy lentils is my favourite lentil. If you been following this blog, you might already know this as most of my lentil based recipes involve puy lentils. Don’t get me wrong, I do love all lentils, but puy lentils are the best in my opinion.
So today I bring you a dish I made the other day, a moroccan style puy lentil and quinoa salad. I wanted to make something warming, nutritious, flavoursome yet light, so it fit the bill perfectly.
So in this I’ve combined the puy lentils with quinoa and vegetables fried in moroccan style seasoning (think turmeric, cinnamon, ginger cumin) and finished the dish with raisins, pomegranate, roughly chopped parsley and a squeeze of lemon. All these toppings complements the spices in this dish and brings it all together, so do not skip these if you’re making this moroccan style puy lentil and quinoa salad.
Pomegranate is in season now and it is one of my favourite things to eat at the moment! With its sweet yet slightly tart taste, it’s great in both sweet and savoury foods. Pomegranate is not only very palatable , it’s also loaded with goodness!
- Good source of vitamin C, vitamin K and fibre.
- Contain an antioxidant called punicalagin, which has 3 times more antioxidants than red wine and green tea.
- May reduce blood pressure
- Can exhibit anti inflammatory effects
- 0.5 cup uncooked puy lentils
- 0.5 cup uncooked quinoa
- 1 carrot finely diced
- 1 shallot finely chopped
- 2 garlic gloves mined
- 0.5 tsp ground ginger
- 0.5 tsp turmeric
- 0.5 tsp cinnamon
- 0.5 tsp cumin
- 0.5 paprika
- 0.5 ground coriander
- Salt and pepper to taste
- Pomegranate raisins, parsley, almonds, lemon juice
Cook the quinoa and puy lentils accordning to package instructions.
Whilst the quinoa and puy lentils are cooking, fry the carrot and shallot in a little drizzle of olive oil on low-medium heat for 5 minutes. Add the garlic and fry for another 2 minutes, or until soft and fragrant. Add all the spices and fry for a couple of minutes. If it gets too dry, add a little bit more oil.
Once the quinoa and puy lentils are cooked, add them to the pan with carrot, shallot and spices and fry until corporated.
Taste with salt and pepper.
Serve with a sprinkle of parsley, chopped almonds, a small handful of raisins and pomegranate and a drizzle of lemon juice.
This meal is great because it’s
- Over 16 g fibre per portion!
- 18g plant-based protein per serving
- Vegan & Gluten free
- Rich in anti-oxidants
- Good source of vitamin C, vitamin K, iron, magnesium, copper and thiamine.