Dairy-Free Strawberry Yogurt Parfait
July 30, 2024
Super Salad
July 30, 2024Ingredients
| 1 cup | Green lentils, raw |
| 4 cup | Water |
| 1 cup | Quinoa, uncooked |
| 1/4 cup | Extra virgin olive oil (or walnut oil) |
| 1/4 cup | Lemon juice |
| 2 clove(s) | Garlic (minced) |
| 1 tsp | Sea Salt |
| 1/2 tsp | Oregano, dried |
| 2 tbsp | Mint, fresh |
| 2 tbsp | Dill, fresh |
| 1/4 tsp | Black pepper |
| 1/4 cup | Parsley, fresh (minced) |
| 1 small pepper(s) | Red bell pepper (diced) |
| 2 medium stalk(s) | Celery (finely minced) |
| 1/2 cup | Black olives (chopped) |
| 1/2 cup | Walnuts |
Instructions
- Place green lentils in a medium-sized pot, cover with water, and bring to boil on high heat.
- Turn the heat to medium-low after boiling, partially cover, and allow to simmer gently for 20-25 minutes, or until tender, but not mushy. Drain and transfer to a large bowl.
- While the lentils are cooking, prepare quinoa according to package directions and chop parsley, red bell pepper, celery, and olives.
- Combine cooked lentils and quinoa with olive oil, lemon juice, garlic, salt, black pepper, parsley, red bell pepper, celery, and olives.
- Mix gently, but thoroughly.
- Cover and refrigerate.
- Before serving top with walnuts.
