Quinoa & Lentil Superfood Salad with Beetroot & Pomegranate

• Weighing scales
• Sharp knife
• Peeler
• Frying pan with a lid

• Saucepan with a lid
• Sieve
• Colander
• A container with a lid for storage

• 100g Dried quinoa
• 100g Baby leaf spinach.
• 50g Puy lentils
• ½ Lemon
• 1 Red onion
• 2 Raw beetroot
• 50g Rocket

• Fresh parsley
• 2 tbsp of pine nuts
• 4 tbsp of extra virgin olive oil
• Salt to taste
• 125ml Water for the quinoa
• 4 tbsp olive oil
• ½ Avocado

• Wash the quinoa, lentils, spinach, avocado and lemon.

Quinoa

1. Fry the quinoa in 2 tbsp of oil for 2-3 mins, until it starts to pop a little. Stir constantly to avoid burning.
2. Add the 125ml water and bring to boil.
3. Put the lid on and reduce heat and simmer gently for about 20 mins.
4. Put the lid on and reduce heat and simmer gently for about 20 mins.
5. Fluff up the Quinoa with a fork and then leave to chill.

Other Ingredients

1. Boil the lentils for 25-30 minutes.
2. Toast the pine nuts in a pan with no oil for 2-3 mins and set aside.

Spinach Mixture

1. Add the spinach to a large bowl.
2. Add the lemon juice
3. Add 2 tbsp olive oil.
4. Thoroughly mix and set aside for about 10 minutes so that the spinach wilts.

• Peel the beetroot and grate half and cut the remainder into chunks
• Finely chop the onion.
• Squeeze the juice from the lemon.
• Rough chop parsley.

• Wash the rocket.
• Wash and roughly chop the spinach.
• Slice the avocado lengthwise and twist to separate. Remove the stone, scoop out the flesh from one half, and chop into chunks. Set the other half aside.

1. Add the spinach mixture to a bowl
2. Add the onion, beetroot, pomegranate, avocado and rocket to the spinach mix.
3. Now add the mixed ingredients to the quinoa and mix thoroughly.
4. Season with salt and pepper and toss well.

1. Cover and chill in fridge.
2. Serve salad chilled.
3. Top with toasted pine nuts and parsley.