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7 Minutes to Serving Tasty Quinoa, lentils and chorizo  salad

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Quinoa, lentils and chorizo  salad

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Here are the ingridients that are required to produce a remarkably good Quinoa, lentils and chorizo  salad:

  1. Use 1 cup of quinoa.
  2. Provide 1 cup of lentils.
  3. Get 1 of red pepper.
  4. Prepare 1 of tomato.
  5. Provide 1 of red onion.
  6. Take 1 of chorizo.
  7. Take of coriander.
  8. Get of feta cheese.

Done with the ingridients? Here are the procedures on preparing Quinoa, lentils and chorizo  salad:

  1. Rinse the quinoa under running water & boil for 8 mins with 1 vegetable stock, then drain and set aside..
  2. Rinse the lentils in cold water & cook them for 10min, drain them and set aside.
  3. Chop the red pepper and red onion into squares. Heat 1tbsp of olive oil in a frying pan on medium heat. Add the cubed chorizo, cook for a few minutes or until it just turns crispy. Remove from the pan but leave any juices in the pan.
  4. Turn the heat to medium & add the red onion, red pepper and cook for 5 mins or until soft.
  5. Once the ingredients have softened up, add the tomato, chorizo and cook for another few minutes before tipping in the lentils, quinoa and stirring everything together.
  6. Remove the pan from the heat and add 1tbsp of coriander and the crumbled feta cheese. Can be served hot or cold.

A fresh and zesty quinoa lentil salad with tomatoes served with a simple lemon and oil dressing. Simple, fresh and satisfying this is a great Summer I used Puy lentils but brown lentils will work well too. Raw courgette, cherry tomatoes and avocado have worked best in this salad but feel free to mix. Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Of course, you can also make the quinoa salad without the chorizos (or buy ready-made).

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