I'm really into raw veggies at the moment. Raw veggies and lentils. Sometimes I really crave simple foods, ones that taste so good just by themselves without much seasoning or other flavours added. I admit, this isn't really a recipe, it's more a combination of foods that just taste amazing together but I hope you will love it as much as I do. I just love how summery and bright the bowl looks, and how full of goodness it is. I've been having this for lunch a lot recently because it always keeps me full up until dinner while also making me feel amazing. I mean there are five different veggies in there as well as lots of protein from the quinoa, lentils and pumpkin seeds (who said vegans were protein deficient?!). I'm sure I'll be making a lot of these rainbow bowls over the summer, and although I made it look all pretty for the photograph, it's so much better when you mix all the parts together and get a big forkful of everything. This is also perfect for taking for lunch on the go as you can prepare it the night before and have it ready to go in the morning.
You will need:
1/4 cup quinoa
1/4 cup green or puy lentils
1 teaspoon dried coriander leaf
1 red pepper, chopped into small chunks
1 carrot, grated
8 cherry tomatoes, quartered
1/2 cup sweetcorn
2 large handfuls spinach
2 tablespoons pumpkin seeds
hummus to serve
- Rinse the quinoa and lentils and then place in a pot with 2 1/2 cups of water. Simmer over a low heat for 30 minutes.
- Season the quinoa and lentils with coriander and some ground pepper and then leave aside to cool.
- Once cool, make up your salad bowls. Split all the veggies between two bowls and serve with a big spoonful of hummus.