Almond & Lentil Quinoa Salad

Ingredients
1 tomato, finely diced

1/2 Spanish onion, finely diced

2 Tbsp. parsley leaves, roughly chopped

2 Tbsp. extra virgin olive oil

Juice and rind of one lemon

3/4 cup almonds

1 can lentils, rinsed and drained, or 400g cooked lentils

3/4 cup uncooked quinoa

Salt and pepper to taste

In a saucepan, cook quinoa according to the directions on the packet.

While the quinoa is cooking, place almonds in an oven preheated to 180 degrees, and roast for around 10 minutes, until they are just starting to brown.

Let the almonds and quinoa cool.
When the quinoa has cooled, in a large bowl combine the remaining olive oil, lemon juice and rind, parsley, salt and pepper.

Mix in the onion, tomato, quinoa, lentils and almond until well combined. Serve chilled. You can eat it at room temperature, but it tastes that much better chilled.