Ingredients:
- 1 cup quinoa
- 2-3 baby carrots
- Broccoli
- Asparagus
- Cauliflower
- 1 cup lentils ( channa dal, arhar dal , green moong, black masoor )
- 1 cup pomegranate
- 2 spring onions
- Coriander
- For the dressing:
- 1 mosambi, juiced
- 1 tsp mustard
- 2 Tbsp olive oil
- Lemon grass
- 1/2 green chilli, chopped
- 4-6 basil leaves
Preparation
- Add salt to boiling water and par-blanch the vegetables for almost 45 seconds.
- Shift them in a bowl with ice water. Add soaked quinoa and lentils to a bowl.
- Then add lentils, pomegranate seeds to it.
- Chopped spring onions to it and coriander, mix them well.
- Add the blanched vegetables to the lentil and quinoa mix.