November 3, 2016
1 bunch of italian AND curry parsley
1 bunch of mint
4 spring onions, finely chopped
2 cloves of garlic, crushed
1 lebanese cucumber peeled and diced
1 cup of cooked quinoa, nice and dry
1 can brown lentils OR 1.5 cups of cooked brown lentils with 1 stick of kombu
1 tbsp olive oil
2 lemons, juiced
sea salt, to taste
1Fill your sink with water and let the herbs soak it in to remove any dirt.
2Drain on a tea towel until dry or salad spinner, then chop finely- discard the mint stems but chop the parsley stems.
3Add all the herbs to a large bowl with the spring onion, garlic, cucumber, quinoa, and lentils.
4Combine the oil, lemon juice, and salt, and dress the salad.
5Mix everything together well. You might like it a bit saltier, or with more lemon or garlic. Adjust to taste.