Lentil and Quinoa Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
Uncooked green or brown lentils, half a cup
02 -
Uncooked quinoa, one cup
→ Fresh Vegetables & Herbs
03 -
Half a red onion, cut into small dice
04 -
Red bell pepper, diced into small pieces
05 -
Two ripe tomatoes, seeded and diced
06 -
Half a fresh cucumber, diced
07 -
Fresh parsley, finely chopped (1/2 cup)
→ Dairy
08 -
Crumbled feta cheese, half a cup
→ Zesty Dressing
09 -
Good quality olive oil, 1/2 cup
10 -
Fresh lemon juice from 1 lemon (about 1/4 cup)
11 -
Fresh lemon zest, 1 teaspoon
12 -
Dijon mustard, 1 tablespoon
13 -
Fresh garlic, 1 clove, minced or grated
14 -
Sea salt, 1/2 teaspoon
# Instructions:
01 -
Begin by bringing a large pot of well-salted water to a rolling boil. Add both the lentils and quinoa together, and let them cook for about 15 minutes until the lentils are tender but still hold their shape. Drain in a fine mesh colander and rinse under cold water to stop the cooking process. Give the colander a good shake to remove excess water.
02 -
While the grains cook, make your dressing. Combine the olive oil, freshly squeezed lemon juice, lemon zest, Dijon mustard, minced garlic, and salt in a bowl or jar. Whisk everything together until well blended and set aside to let the flavors meld.
03 -
In a large mixing bowl, combine your cooled lentils and quinoa with the diced red onion, bell pepper, tomatoes, cucumber, feta cheese, and chopped parsley. Pour the prepared dressing over everything and toss gently until all ingredients are well coated. Taste and adjust seasoning with additional salt and pepper if needed.
04 -
Your salad is ready to serve right away, or you can store it in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
For a quick shortcut, you can use one 14 oz. can of pre-cooked lentils instead of cooking dried ones. Just drain, rinse, and add directly to the salad.
02 -
If you don't have fresh garlic, substitute with 1/2 teaspoon of garlic powder in the dressing.