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I always feel like I need to add a salad to my meals, but I don’t always like to prepare it.
I had some cooked quinoa in my fridge and made this yummy salad in no time. It’s simple, yummy and great to have during the week as part of another meal.
When I make quinoa, I always make a 1 cup batch which yields about 3 cups cooked. I keep some in my fridge to add in salads and I always freeze 1 cup to use for another time!
Serves 4-6 (1/2 cup portion)
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!