SALAD WITH LENTILS AND TUNA

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

1	In a large pot, add water and a little salt. Leave on high heat until our water comes to a boil
2	Add the lentils and cook according to package instructions.
3	Remove the pot from the heat and strain the lentils well. Let them come to room temperature.
4	Rinse the quinoa and drain it in a colander. In a pot, add 2 fl. water and the quinoa.
5	Cover and as soon as it boils, lower the heat. Let it simmer for 15-20 minutes. Drain and let cool.
6	Finely 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.
7	Add 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.