Lentil Quinoa Salad
(from kylerhea’s recipe box)
5/27/2012 Use green lentils, the red ones break down too much, but are still tasty. I used 1 tsp of dried cilantro bc I didn’t have fresh. I did cook the quinoa a little longer. Pretty good and filling.
Source: M'dA
Serves 4 peopleCategories: Faves, lentils, quinoa, salads, whole grains
Ingredients
- * 1/2 cup quinoa
- * 1 1/4 cups water, plus 2 cups
- * 1/2 cup lentils
- * 1 teaspoon Dijon mustard
- * 2 tablespoons red wine vinegar
- * 1/4 cup vegetable oil
- * 1/4 teaspoon garlic powder
- * 1 lime, zested
- * Kosher salt and freshly ground black pepper
- * 2 green onions, chopped
- * 1 tablespoon chopped fresh cilantro leaves
Directions
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Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little “pop” upon biting.
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Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
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In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
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To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.