Lentil Quinoa and Mixed Grain Egg Salad

September, 2018 | Poxlixeni Aroney | Recipes

Whether you’re longing for summer or basking in the glory of it, enjoy it with this delightful medley of quinoa, lentil, and healthy grains.

Prep Time

10 minutes

Cook Time

30 minutes (for the grains)

Ingredients

300g lentil, quinoa, and grain mix (or make your own)
1 can four-bean mix, drained
3 Happy Chicken Eggs, medium boiled
3 baby beets, sliced
250g sour cream
Finely diced herb mix (e.g. parsley, coriander)
2 lemons, zested and juiced
Crushed garlic cloves (quantity to taste)
Extra-virgin olive oil
Seasoning to taste

Method

Prepare the grains
+ Wash the grain mix and drain. Add the washed mix to two cups of water in a pot.
+ Bring to boil and simmer for 30 minutes. Allow to rest for 5 to 10 minutes.
+ Boil Happy Chicken Eggs to preference (medium or hard boiled allows for the eggs to be peeled and quartered without a mess). Peel and quarter.
+ Drain off four-bean mix and slice baby beets. Combine with grain mix.

Sour cream mixture
+ Combine lemon zest, sour cream, herb mix, and garlic.

Dressing
+ Combine lemon juice and olive oil to form a dressing.

Presentation
+ Layer the salad as follows: grain mixture, the sour cream mixture, the egg quarters, and then the dressing
+ Add salt and pepper to taste. Serve with halloumi fries or chicken breast for dinner.

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