Bright Lentil and Quinoa Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
Half a cup of green or brown lentils, not cooked
02 -
One cup of dry quinoa
→ Fresh Veggies & Seasonings
03 -
A small red onion, finely chopped
04 -
A red bell pepper, chopped into small cubes
05 -
Two medium tomatoes, without the seeds, chopped small
06 -
Half of a cucumber, diced into small pieces
07 -
Half a cup of chopped fresh parsley
→ Cheese
08 -
Half a cup of crumbled feta
→ Tangy Dressing
09 -
1/2 cup of olive oil, choose a nice one
10 -
Juice from one lemon, makes about 1/4 cup
11 -
One teaspoon of lemon zest
12 -
One tablespoon of Dijon mustard
13 -
One garlic clove, minced or grated
14 -
1/2 teaspoon of sea salt
# Instructions:
01 -
Get a big pot of salted water boiling really well. Toss in the lentils and quinoa together. Let it all simmer for about 15 minutes, just until the lentils have softened but still look firm. Drain using a fine colander, then rinse everything under cool water to stop it from cooking more. Shake the colander a bit to get rid of extra water.
02 -
As your grains cook, whip up the dressing. In a bowl or jar, stir together olive oil, fresh lemon juice, a dash of lemon zest, Dijon mustard, minced garlic, and salt until smooth and blended. Let it sit a little to bring out the flavors.
03 -
In a big mixing bowl, toss the cooled lentils and quinoa with red onion, bell pepper, tomatoes, cucumber, feta, and parsley. Pour the dressing on top and gently mix until everything's coated evenly. Taste and sprinkle a bit more salt or pepper if you think it needs it.
04 -
This salad is good to eat right away. If not, keep it fresh in a container with a lid in your fridge for up to 5 days.
# Notes:
01 -
If you're short on time, use one 14-ounce can of pre-cooked lentils instead of dry ones. Just rinse and drain, and they’re good to go!
02 -
No fresh garlic? Replace it with 1/2 teaspoon of garlic powder in your dressing.