Perfect for the hunger in between: Lentil quinoa salad with carrots, cucumber, spring onion and radish.
Cook lentils and quinoa according to package directions.
Cut carrot, cucumber, green onion and radish into small pieces.
Squeeze lemon and mix with tahini, agave syrup and a little water. Season with salt, pepper and chili flakes.
Mix all the ingredients together except for the lettuce and stir in the white wine vinegar.
Arrange finished lentil quinoa salad on the lettuce.
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