Red Rainbow Layered Salad with Quinoa and Lentils
Ingredients
- 250g pouch of Persian-Style Quinoa & Lentils
- Zest of half a lemon & 3 tbsp juice
- 160g tinned or bottled roast peppers, diced 2cm
- 40g baby spinach or rocket or watercress
- 2 large cooked beetroot (120g), diced 1cm
- 40g radish, finely sliced
- 4 tbsp pomegranate seeds
- 2 tbsp extra virgin olive oil
Preparation
In a medium sized bowl mix the Persian-Style Quinoa & Lentils with the lemon juice and half the zest.
If you want to eat your salad there and then, just mix everything together. If you are preparing it for later, spoon half of the grains into your jars or pots. Follow with the diced peppers, half the spinach, the second half of the grains, the second half of the spinach, the beetroot, the radish and pomegranate. Scatter over the zest. Spoon over the oil. Cover and eat later.
