Practical information
- Total time: 30 min
- Preparation time: 30 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type of cooking: No cooking
- Type: Entrance
- Category: Salad
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Low GI, Rich in iron, Rich in fiber, Gluten-free, Lactose-free, Egg-free,
Preperation
- Open the quinoa-lentil doy pack and pour it into a deep container.
- Peel and grate the carrots with the coarse side of the grater.
- Chop the tops without the stems to obtain 2 tbsp.
- Wash the apricots and cut them into small pieces.
- Open the cardamom pods, remove the seeds and chop them on a board with a knife.
- In a bowl, mix the mustard with the cooking coconut milk, lemon juice, cardamom and enough salt.
- Add the carrots and apricots to the quinoa-lentils, pour in the cooking coconut milk mixture and mix.
- Arrange the mishmash in verrines and sprinkle with the tops.
Health tips
the + Nutrition
Although they are mostly saturated, the vegetable fats in coconut milk, mainly lauric acid (a fatty acid very present in breast milk), are favorable to the maintenance of good cholesterol. The combination of cereals / legumes provides vegetable proteins rich in fiber and easily assimilated.
Finally, at the time of early carrots, enjoy their tops cooked in a soup, a vegetable pie or chopped raw in a mixed salad.
