Cook the Puy-style lentils and quinoa in separate pans of lightly salted water until both are tender. Drain everything and leave to cool completely.
Peel the red onion and finely dice it. Wash the cucumber and chop it small as well.
Finely snip the chives. Stir the olive oil, lemon juice and sea salt into a simple dressing.
Put the Puy-style lentils, quinoa, red onion, cucumber and chives in a large bowl. Gently fold everything together.
Pour the lemon dressing over the salad and mix thoroughly once more. Leave it to stand briefly so the flavours come together.
To serve, check the seasoning once more and spoon the salad into bowls or onto plates while fresh.
Good to know
A salad like this makes it easy: cook, mix, done. It tastes fresh, is pleasantly satisfying and suits warm and cool days alike.
Swaps
Quinoa → millet (also provides fibre and plant protein). Puy-style lentils → green lentils (similar fibre content and easy for everyday cooking). Chives → parsley (also adds vitamin K). Olive oil → avocado oil (also provides mainly monounsaturated fats).
Allergens
The recipe is naturally vegan and gluten-free, provided the quinoa was processed without other grains. Raw onion can be quite sharp for children or sensitive people; during pregnancy, well-washed, fresh ingredients are important.
