For 4 people

1/2 glass of uncooked Le Puy green lentils
½ glass of uncooked quinoa
1 glass of diced raw vegetables (brunoise): tomatoes, cucumbers, zucchini, pink radishes, avocado, etc.
2CS of pine nuts
2 CS of pumpkin seeds
2 tablespoons spring onions (cives), finely chopped
2CS of chopped herbs (parsley, chives, basil..)

Cook the lentils and quinoa.

Once cooked, drained and cold, mix them in a bowl with the rest of the ingredients.
Serve with a vinaigrette.

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