INGREDIENTS
Ingredients
½ cup French green lentils
2/3 cup quinoa
½ cup walnuts
1 red apple, halved
2 sticks celery
¼ red onion
½ cup parsley leaves
½ cup mint leaves
Dressing
¼ cup of olive oil
¼ cup apple cider vinegar
1 lemon, zest & juice
Cracked black pepper and salt, to taste
½ cup French green lentils
2/3 cup quinoa
½ cup walnuts
1 red apple, halved
2 sticks celery
¼ red onion
½ cup parsley leaves
½ cup mint leaves
Dressing
¼ cup of olive oil
¼ cup apple cider vinegar
1 lemon, zest & juice
Cracked black pepper and salt, to taste
DIRECTIONS
1. Place 4 cups of water in the Compact Cookware 2.5L Saucepan, bring to a boil and add the lentils. Boil for 2-3 minutes, reduce heat to a simmer, and cook for 25 minutes or until tender. Rinse lentils under cold running water, drain and set aside.
2. While the lentils are cooking, place the quinoa in a fine mesh strainer and rinse under cold water. Place 1⅓ cups water in the Compact Cookware 1.5L Saucepan, add the quinoa and bring to the boil. Reduce heat to a simmer, cover and cook for 12-15 minutes or until the liquid has absorbed and the quinoa is tender.
3. Preheat the oven to 180°C and place the TupperChef Baking Sheet on a metal baking tray. Place the walnuts on the Baking Sheet and toast in the oven for 8-9 minutes, until golden. Cool completely the process in theTurbo Chef® and process until coarsely chopped.
4. Use the MandoChef® to finely slice the apple, celery and red onion. Finely chop the parsley and mint with the U-Series Chef Knife. Place all of the salad ingredients into the Thatsa® Bowl Junior and gently combine with the TupperChef Spatula Medium.
5. To make the dressing, combine the oil, vinegar, lemon juice and zest into the B2B Quick Shake, seal and shake to combine. Pour over the salad, season well with pepper and salt, and mix to combine. Serve in your preferred Table Collection Bowl.
2. While the lentils are cooking, place the quinoa in a fine mesh strainer and rinse under cold water. Place 1⅓ cups water in the Compact Cookware 1.5L Saucepan, add the quinoa and bring to the boil. Reduce heat to a simmer, cover and cook for 12-15 minutes or until the liquid has absorbed and the quinoa is tender.
3. Preheat the oven to 180°C and place the TupperChef Baking Sheet on a metal baking tray. Place the walnuts on the Baking Sheet and toast in the oven for 8-9 minutes, until golden. Cool completely the process in theTurbo Chef® and process until coarsely chopped.
4. Use the MandoChef® to finely slice the apple, celery and red onion. Finely chop the parsley and mint with the U-Series Chef Knife. Place all of the salad ingredients into the Thatsa® Bowl Junior and gently combine with the TupperChef Spatula Medium.
5. To make the dressing, combine the oil, vinegar, lemon juice and zest into the B2B Quick Shake, seal and shake to combine. Pour over the salad, season well with pepper and salt, and mix to combine. Serve in your preferred Table Collection Bowl.
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