Combining both grains and pulses, this is an extremely nutritious dish, and full of flavour.
Cook the pulses and grains separately, in water; the lentils in at least twice their volume, the quinoa in 2 to 3 times its volume. Drain and mix them, and stir in, to taste, the olive oil and vinegar, and then add the herbs, as much or as little as you like, the onions, if using them, and some seasoning. Serve warm.
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