Black Lentil, Quinoa and Sweet Potato Salad

Ingredients

• half kilo black lentils
• 1 cup quinoa
• lettuce
• tomatoes
• cucumbers
• green onion
• Bulgarian cheese
• handful sunflower seeds, toasted in a pan
• handful walnuts, toasted in a pan

Preparation

* For the lentils:
Bring a pot of water to a boil. Once boiling, add the black lentils and cook until tender, then drain.

* For the quinoa:
Rinse the quinoa well under cold water to remove the bitterness, then drain.
In a pot, fry in a little olive oil and add a cup and a half of water,
season with salt and pepper, and once the water boils, lower the heat for 10 minutes, stirring from time to time.

* Boil/bake/fry the sweet potato.

* Chop all the vegetables for the salad and add the quinoa, the lentils and the sweet potato.

Add the bulgarian cheese cubes, mix well and season with a little salt, lemon and olive oil.
You can also add roasted cashews.