200 gr. lentils

1 cup quinoa

red tuna, in extra virgin olive oil, Alelma

1 fresh onion

1/2 bunch of parsley

1 tbsp olives, sliced

1 tbsp caper

10 cherry tomatoes

1 cucumber

1 red pepper

1 yellow pepper

1/4 cup olive oil

2 tbsp balsamic vinegar



1In a large pot, add water and a little salt. Leave on high heat until our water comes to a boil
2Add the lentils and cook according to package instructions.
3Remove the pot from the heat and strain the lentils well. Let them come to room temperature.
4Rinse the quinoa and drain it in a colander. In a pot, add 2 fl. water and the quinoa.
5Cover and as soon as it boils, lower the heat. Let it simmer for 15-20 minutes. Drain and let cool.
6Finely chop the cucumber and peppers. Chop the cherry tomatoes, the onion and add them to a large bowl together with the cucumber, peppers, olives and capers.
7Add the cold quinoa, lentils and tuna. Add the olive oil, balsamic vinegar, salt and pepper, mix very well and serve.
The creator of this recipe is Dimitris Skarmoutsos.