Warm quinoa and lentil salad

Ingredients for 6 servings:

• 150 g beluga lentils
• 100 g lentils, red
• 500 ml vegetable stock
• 100 g white quinoa
• 100 g red quinoa
• 3 tbsp, heaped cranberries, dried
• 150 g leaf spinach or other spicy leaf salads
• 1 avocado(s)
• ½ lime(s), squeezed
• 6 vine tomatoes
• 1 cucumber(s)
• 4 shallots
• 4 cm ginger
• 2 carrots
• 1 bell pepper(s), red
• 1 zucchini
• 6 tomatoes, dried
• 2 tbsp, heaped parsley, flat, chopped
• 2 tbsp, heaped coriander leaves, chopped
• 2 spring onions
• 3 tbsp oil for frying
• 2 handfuls of purslane
• 4 tbsp olive oil
• ½ lime(s), squeezed
• 2 tbsp white wine vinegar
• 1 tbsp water
• 1 tsp spice mix (Baharat)
• Salt and pepper, freshly ground
• 6 tbsp tahini (sesame paste)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

delicious summer salad with an Israeli touch

Measure each lentil separately. The entire amount of vegetable broth can be brought to a boil at once. Then add the beluga lentils and simmer over medium heat. After 15 minutes, add the red lentils and simmer for another 10 minutes. Then drain. Rinse the quinoa with water and cook in salted water for 10 minutes. Soak the cranberries in a little water. Meanwhile, cut the spinach or other leaf lettuce into strips. Peel and dice the avocado and immediately drizzle with the juice of half a lime. Finely dice the tomatoes and cucumber. Finely chop the shallots and ginger and fry slowly with the oil in a pan or wok until translucent. Drain the cooked quinoa and add to the shallots and ginger and fry for about 5-8 minutes. Cut the carrots, bell peppers, zucchini, and sun-dried tomatoes into small cubes and add to the pan or wok and roast briefly. The vegetables should remain crunchy, however. For the dressing, thoroughly mix the olive oil, lime juice, vinegar, water, baharat, salt, and pepper. Finely chop the parsley, cilantro, and spring onion. Mix the vegetables with the quinoa, lentils, cucumber, tomatoes, drained cranberries, herbs, and dressing. Finally, fold in the purslane and avocado and serve with the salad, drizzled with tahini. Serve the salad lukewarm, but it also tastes delicious cold. Tip: Alternatively, you can serve the salad with feta cheese instead of tahini.