Lentil Quinoa Salad
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Serves 4-6 (1/2 cup portion)
Ingredients:
- 1 1/2 cups cooked quinoa
- 1 cup cooked lentils (fresh or canned)
- 1/2 cup diced red onions
- Handful of chopped fresh herbs - I used parsley, but you can use cilantro or basil and add more if desired
- 2 tbs. red wine vinegar
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- Zest from a fresh lemon
- Salt and pepper, to taste
Directions:
To Make Quinoa: Bring 1 1/4 cups of water and 1 cup of raw quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Allow the quinoa to cool and fluff with a fork.
If using dry lentils, cook them until tender and firm, not mushy. If using canned, rinse and drain well.
Whisk together the red wine vinegar, Dijon mustard, garlic, lemon zest and a pinch of salt and pepper in a small bowl.
Put 1 1/2 cups of cooked quinoa and 1 cup of lentils in a bowl. Add the diced red onions and parsley (or your favorite herbs!) and toss. Pour the dressing over the salad, mix well and enjoy!