SABI quinoa Balkan salad

Ingredients

1 - Sabinovský Balkan-type cheese
1 - large cucumber
5 - cherry tomatoes
1 - small purple onion
1 - avocado
1 cup quinoa
½ cup red/black lentils/chickpeas – your choice
2 tbsp apple cider vinegar
Parsley leaves
Spinach leaves
Bay leaf
1 tbsp lemon
2 tbsp olive oil
Spices, salt, caraway, garlic
Pumpkin/sunflower seeds/walnuts – your choice

Procedure

1. Cook quinoa in boiling water for about 10 minutes, then let cool.

2. Rinse red lentils, cook in water with bay leaf, adding twice the amount of water as lentils. Once boiling, reduce heat and cook for about 15 to 20 minutes. Drain and let cool.

3. Cut cucumber, tomatoes, and avocado into cubes and place in a large salad bowl with finely chopped onion, parsley, and spinach leaves.

4. Prepare dressing from olive oil, lemon, apple cider vinegar, and season to taste. Mix quinoa with lentils and then with chopped vegetables. Finally, add dressing, seeds or walnuts. Season to taste and add Sabinovský Balkan-type cheese last.

The taste should be tangy and crunchy. We recommend refrigerating the salad for 30 minutes before serving.