Summery quinoa salad

Ingredients for 4 servings:

• 1 cup quinoa
• 1 cup lentils, green
• 200 g bell pepper(s), grilled
• 200 g feta cheese
• 3 stalk(s) spring onion(s)
• some olive oil
• vegetable broth
• Pinch(s) of salt and pepper

Instructions

Working time approx. 1 day 6 hours 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 10 hours 30 minutes

Low-carb, vegetarian

First, I soak the green lentils in cold water, as they need to soak for about four hours. Then, I rinse the quinoa thoroughly using a sieve and cook it in the vegetable broth. Exact cooking times are listed on the quinoa package. While the quinoa is cooking, I prepare the remaining ingredients: finely slice the spring onions, and dice the feta and grilled bell peppers. I then add these ingredients to a large salad bowl with a little olive oil (or the oil from the grilled bell peppers). Once the quinoa is cooked, I rinse it again with cold water and set it aside for a few minutes until it has completely cooled and drained. Then, I cook the green lentils until they are al dente and rinse them thoroughly. Once the quinoa and lentils have cooled, I add them to the bowl with the remaining ingredients and mix them together. Finally, I season the salad with salt and pepper to taste.