Sprouted Lentil and Quinoa Salad with Pocket Bread - alive magazine
This delicious vegan salad in pocket bread is rich in protein—excellent for a full day of pumping down rugged mountain trails.
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Cooking tools:
- Mason jar
- Cheesecloth
- Rubber band
- Pepper mill
- Chef's knife
- Cutting board
- Colander
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Refrigerator
- Airtight container
- Plate
Ingredients
- 1 cup (250 mL) green or brown sprouted lentils
- 1 cup (250 mL) cooked white quinoa, cooled
- 1/4 cup (60 mL) toasted pumpkin seeds
- 2 Tbsp (30 mL) sun-dried tomatoes, slivered
- 2 Tbsp (30 mL) chopped, pitted kalamata olives
- 2 Tbsp (30 mL) chopped cilantro
- 2 Tbsp (30 mL) chopped chives
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) freshly squeezed lemon juice
- 1 small garlic clove, smashed and minced
- 2 tsp (10 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1/4 tsp (1 mL) sea salt
- Freshly ground black pepper
- 3 whole wheat pitas, cut in half
- 6 leaves curly-leaf lettuce
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