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Yields1 Serving

 1 bunch of italian AND curry parsley
 1 bunch of mint
 4 spring onions, finely chopped
 2 cloves of garlic, crushed
 1 lebanese cucumber peeled and diced
 1 cup of cooked quinoa, nice and dry
 1 can brown lentils OR 1.5 cups of cooked brown lentils with 1 stick of kombu
 1 tbsp olive oil
 2 lemons, juiced
 sea salt, to taste

Fill your sink with water and let the herbs soak it in to remove any dirt.


Drain on a tea towel until dry or salad spinner, then chop finely- discard the mint stems but chop the parsley stems.


Add all the herbs to a large bowl with the spring onion, garlic, cucumber, quinoa, and lentils.


Combine the oil, lemon juice, and salt, and dress the salad.


Mix everything together well. You might like it a bit saltier, or with more lemon or garlic. Adjust to taste.