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14 Price Street

Office Hours: 9am-3.30pm Mon-Thurs

Ph:5261 2583

QUINOA LENTIL SALAD

This term we have a special guest recipe from Julie who teaches a range of healthy delicious cooking courses at the Community House. Check the programme for details of this term’s classes! Ingredients ½ cup green lentils ½ cup white quinoa ½ bunch parsley, chopped roughly ½ bunch mint, chopped roughly ¼ cup currants ½ pomegranate (seeds only) 2 Tb each of sunflower seeds, pumpkin seeds, pine nuts & slivered almonds, toasted Juice of 1 large, 2 small lemons 2-3 Tb olive oil Method: Bring some water to boil in a medium saucepan, add lentils and boil for 10 mins then add quinoa to same pot and cook for another 10 minutes (until quinoa tails form). Drain & place in bowl. Dry roast seeds in a small saucepan until toasted. Keep moving or they will burn. Stir in parsley, mint, currants and pomegranate seeds. When ready to serve add lemon juice, olive oil and toasted nuts. **All amounts are approximate You can also serve with natural yoghurt, sour cream or crème frache. Enjoy!

SPONSORED BY

www.springcreekcommunityhouse.org.au

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Springboard term 2 2017  

In this issue you can find out what's going on around the house, get some advice on estate planning and returning to work, try a quinoa lent...

Springboard term 2 2017  

In this issue you can find out what's going on around the house, get some advice on estate planning and returning to work, try a quinoa lent...

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