Quinoa trio salad with summer vegetables

Quinoa trio salad with summer vegetables

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Here’s a recipe for a salad with quinoa and summer vegetables. As quick to prepare as rice and pasta! A starter that’s just “so delicious” when enhanced with CAUVIN garlic and parsley olive oil!

Ingredients for 2 persons :

100 g Quinoa Trio
1/2 zucchini, diced
2 handfuls cherry tomatoes
1 bell pepper
100 g de feta
1 tablespoon black olives
1 shallot, chopped
For the vinaigrette: mustard, vinegar, olive oil CAUVIN GARLIC & PARSLEY
Lemon juice

I order the Quinoa Trio

Discover CAUVIN oil

The Recipe

Cook your quinoa in a pan of boiling water. Drain after 10 minutes.
Meanwhile, prepare the ingredients for your quinoa salad: peel the zucchini and cut into small cubes, do the same for the bell pepper, halve the cherry tomatoes, crumble the feta and cut the olives into small strips.
Add to a bowl with the quinoa. Add the chopped shallot.
Prepare your vinaigrette: 1.5 tablespoons mustard, 3 teaspoons vinegar. Mix well. Gradually add 9 teaspoons of CAUVIN Garlic & Parsley Oil, mixing each time.
Mix and it’s ready!

The Quinoa Trio

A firm yet soft texture
3-grain variety, white, red and black
Healthy product, naturally gluten-free
Adds a sweet, gourmet taste

I order the Quinoa Trio

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Coral lentil salad with colorful vegetables

Coral lentil salad with colorful vegetables

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An explosion of color and flavor with our delicious Coral Lentil Salad with colorful vegetables. Coral lentils, rich in essential nutrients, are enhanced by a touch of crunchy vegetables and generously seasoned.

Ingredients for 4 people :

200 g of Quick-cook” coral lentils 8 minutes
230 g corn
1/2 red onion
1 broccoli (broccoli florets)
1 carrot
50 g sunflower seeds
60 g walnut kernels
A dozen dried apricots
1 teaspoon mustard
2 tablespoons vinegar
6 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and pepper

I order the coral lentil "quick cooking" 8 minutes

The Recipe

Start by cooking your coral lentils in a pan of boiling water for no more than 8 minutes.
Roast the sunflower seeds to bring out the flavours in a large frying pan over high heat for a few moments.
Crush the walnuts and cut the dried apricots into small pieces. Peel the carrot and dice finely. Cut the raw broccoli florets into small pieces. Finely chop the quartered red onion.
For the vinaigrette, mix the mustard with the vinegar of your choice, olive oil, garlic semolina, salt and pepper. Adjust the seasoning to taste.
Mix the coral lentils with your vegetables and vinaigrette in a salad bowl. All set!

8-minute “quick-cooking” coral lentils

Coral lentils are distinguished by their attractive orange color.
A mild, slightly sweet taste
Quick cooking in 8-9 minutes
In purée, soup or dahl

I order the coral lentil "quick cooking" 8 minutes

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A.O.P. Puy Green Lentil Salad with Sun-Dried Vegetables

A.O.P. Puy Green Lentil Salad with Sun-Dried Vegetables

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Enjoy the delicious combination of A.O.P. green Puy lentils and sunny vegetables in this refreshing salad bursting with sunshine!

Ingredients for 2 persons :

120 g A.O.P. Green PUY Lentils
1 cucumber
1 red bell pepper
1 tomato
1/2 lemon
1 red onion
1 handful pitted olives
2 tbsp olive oil
salt, pepper

I order the A.O.P. lentille Verte du Puy.

The Recipe

Cook the lentils in a large volume of boiling water. Drain after 20 minutes and leave to cool.
Then wash the cucumber and bell pepper. Cut into pieces.
Brown the bell pepper pieces in a frying pan with a tablespoon of olive oil for 15 minutes.
Meanwhile, rinse the tomato and dice finely.
In a salad bowl, mix the lentils with the vegetables (cooked bell pepper, cucumber, tomato). Add the pitted olives and sliced onion. Drizzle with a tablespoon of olive oil and the juice of half a lemon. Season with salt and pepper. Mix well and you’re ready to go!

LENTILLE VERTE DU PUY A.O.P.

The taste and texture of Haute-Loire terroir
PDO, the Haute-Loire diamond
An incomparable and renowned taste
The best

I order the A.O.P. lentille verte du Puy.

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Beluga lentil, avocado, cabbage and feta salad

Beluga lentil, avocado, cabbage and feta salad

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Dive into a delicious culinary adventure with our recipe for Beluga Lentil, Avocado, Cabbage and Feta Salad. Beluga lentils, rich in flavor, blend harmoniously with the crunch of cabbage and the sweetness of feta. An irresistible combination that will make you melt with pleasure with every bite. Let yourself be tempted by this taste experience, and personalize it with your own creative touches, adapting the ingredients according to the seasonal produce available!

Ingredients for 4 people :

200 g of 8-minute “quick-cook” Beluga lentils
1 lawyer
1 pear
150 g feta cheese
1 quarter red cabbage
20 g sesame seeds
1 small bunch mint
1 lemon
Olive oil
Mustard
1 teaspoon honey
Salt and pepper

I order the beluga lentil "cooking time 8 minutes"

The Recipe

Cook your lentils in boiling water in a saucepan. Drain after 8 minutes and leave to cool.
Peel your pear and cut into small cubes. Place in a bowl with a little lemon juice to prevent darkening.
Cut the avocado and red cabbage into small cubes.
Finely chop your mint leaves.
Prepare an express vinaigrette with: a tablespoon of mustard, a teaspoon of honey, the juice of a lemon and a small glass of olive oil. Season as required with salt and pepper.
In a salad bowl, mix the lentils, diced pear and avocado, crumble the feta, add the chopped mint, chopped red cabbage and vinaigrette. For a little crunch, add sesame seeds!

8-minute cooking” Beluga lentils

Mixed with a potato and seafood salad: a real caviar effect

Firm lentils with good baking properties

For extraordinary colors

Quick cooking in 8-9 minutes

I order the beluga lentil "cooking time 8 minutes"

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Oatmeal pancakes

Oatmeal pancakes

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oatmeal pancakes

For 4 servings

Less than 15 minutes

Very easy

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Ingredients
(For 8 to 10 pancakes)

150g of wholemeal flour
80g of oatmeal
20g of sugar
5g of baking powder
2 eggs
200ml of milk of your choice

Préparation
Step 1 : First mix the dry products. Add the eggs and milk in the center and mix with a whisk to avoid lumps. If necessary, increase the quantity of milk, the texture should be thicker than for pancake batter.
Step 2 : Lightly grease a hot pan and cook your pancakes.
Serve with fruit, maple syrup or honey for gluttony.
 

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