Warm Quinoa Salad with Lentils and Greens

STEP 1
Soak the lentils and quinoa separately in warm water for at least 1 hour, but ideally overnight.

STEP 2
In separate saucepans, boil the lentils until tender and the quinoa until softened (or according to packet instructions).

STEP 3
At the same time, steam the broccolini and brussels sprouts until softened slightly (~10-15 minutes).

STEP 4
Steam the sugar snap peas and peas for a few minutes, until vibrant green. You can steam them together with the brussels sprouts and broccolini by adding them in at the last few minutes, or steam them separately if you prefer.

STEP 5
Drain the lentils and quinoa and set the steamed vegetables aside.

STEP 6
To make the dressing, add the tomatoes to a blender with the extra virgin olive oil, salt and garlic clove. Blitz until smooth. You can adjust the dressing based on your preferences. For example, adding additional extra virgin olive oil if you prefer a runnier dressing, adding more garlic if you would like a stronger flavour or adding/reducing salt to taste.

STEP 7
To assemble the salad, add the quinoa and lentils, then top with raw baby spinach, cooked peas, sugar snap peas, brussels sprouts, broccolini and fresh torn mint.

STEP 8
Pour over the vibrant salad dressing and combine well. Enjoy warm or cold as a side salad or main dish.