Black lentil
quinoa
red onion
chili (garnish if you don't like chili, pomegranite is a good alternative for that red colour)
coriander
Topping
mushrooms
calamari (optional)
coriander
balsamic
soya
silan
lemon
coriander
Heat garlic, olive oil, fry mushrooms, toss in seafood.
Add balsamic, silan, soya, toss, generous squeeze of lemon. Taste, adjust.
Scoop on top of lentil-quinoa salad
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