Quinoa Lentil Salad

Ingredients

• 120 g Beluga lentils
• 600 ml Vegetable Broth
• 150 g quinoa
• Salt
• 0.5 organic orange
• 2–3 tbsp apple cider vinegar
• 2 tbsp grape seed oil
• 2 tbsp olive oil
• 1–2 tsp maple syrup
• Pepper
• 120 g red grapes
• 1 Avocado
• 1 pear
• 1 tbsp black sesame (15 g)
• 200 g feta (45% fat in dry matter)

Instructions

1. 1.

   Cook lentils in broth for 15–20 minutes over medium heat until al dente. Drain and set aside.

2. 2.

   Rinse quinoa under running water. Cook with 2½ times the amount of salted water for about 15 minutes until al dente, then cool.

3. 3.

   For the dressing, wash the orange, dry‑rub it, grate the zest, and squeeze out the juice. Combine orange zest and juice with vinegar, grape seed oil, olive oil, maple syrup, salt, and pepper; taste and adjust seasoning.

4. 4.

   Fold drained lentils and quinoa into the dressing until well coated.

5. 5.

   Wash grapes, drain, and quarter or halve them. Halve the avocado, remove the pit, scoop out the flesh, and slice into rounds. Wash the pear, core it, and slice thinly as well.

6. 6.

   Arrange the quinoa‑lentil mixture on a plate. Top with grapes, avocado slices, and pear slices. Sprinkle black sesame seeds over the top and crumble feta cheese on top.