Quinoa salad with Moroccan flavours

Quick and healthy recipe with 100% The Barn products suggested by WESH food

2 people

✔️ 160 g lentils (raw)

✔️ 120 g quinoa (raw)

✔️ 2 carrots (medium size)

✔️ 1 courgette

✔️ 8 olives

✔️ 3 to 4 dates

✔️ 2 tablespoons olive oil

✔️ 2 tablespoons rapeseed oil

✔️ 4 tablespoons balsamic vinegar

✔️ 1 lemon fillet

✔️ Coriander and/or parsley

✔️ A small mix of turmeric, curry, paprika and cinnamon to suit your taste.

Cook the lentils and quinoa (soaked for 12 hours and then well rinsed).
Cut up the carrots and courgette and cook them (steam if possible).
Let these 4 ingredients cool.
Cut the dates and olives into small pieces.
Mix everything together and add the olive oil, rapeseed oil, balsamic vinegar, lemon juice, coriander, parsley and spices.