Food plates filled with green always scream health and this one tastes delicious. It’s quick and easy to make and has good sources of plant protein to fill you up. Quinoa is a good source of protein and lentils are even better. I always make big batches of (pseudo)grains which is the key to easy food prep. Once you’ve made a big batch of this at the beginning of the week that’s you sorted for a fair few 5 minute meals where you can combine different veggies and sauces with your grain that’s already prepared.
Ingredients (serves 2):
For the salad:
1 Cos Lettuce
1c Quinoa & Lentils (together they make up 1/2cup – I use equal amounts of the two)
1 Green Pepper/Capsicum
1 large/2 small handfuls Sunflower Seeds
For the pesto:
1 handful Brazil Nuts
2 handfuls fresh Basil
5 tbsp Olive Oil (or any other good quality oil; I used some sesame seed oil too)
2 cloves Garlic
To cook the quinoa and lentils you simply wash them and add to a saucepan with double the amount of boiling water (this is where it’s a good idea to make extra to keep in the fridge!). Bring to the boil then let simmer for about 10 minutes. There’s no need to do anything to it, just keep an eye on it and when all the water is absorbed, it’s ready. Meanwhile, add all the pesto ingredients to your blender and blitz; taste to see if you’d like to add a little more lemon, oil or nuts depending on what consistency and flavour you like. Then chop up your salad. Add the lettuce to your plate then mix the pesto into the lentils and quinoa before sprinkling all over the lettuce. Then add your chopped veggies and sunflower seeds for a nice crunch and some added protein. Finish with an extra drizzle of your oil, sea salt and pepper.