Lentil and Quinoa Salad Recipe
Equipment
- Medium saucepan
- Fine mesh strainer
- Large mixing bowl
- Wooden spoon
- Sharp knife
- Cutting board
- Small bowl
- Whisk
Ingredients
For the Salad:
- ½ cup quinoa, rinsed
- ½ cup green or brown lentils, rinsed
- 1 ½ cups water
- 1 small cucumber, diced
- 1 small red bell pepper, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup crumbled feta cheese (optional)
- Salt and pepper to taste
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
Cook the Quinoa:
- In a medium saucepan, combine the rinsed quinoa and 1 cup of water.Bring to a boil, then reduce the heat to low and cover.Simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.Remove from heat and let it rest, covered, for 5 minutes.Fluff the quinoa with a fork and set aside to cool.
Cook the Lentils:
- In another medium saucepan, combine the lentils and 1 1/2 cups of water.Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender but not mushy.Drain any excess water and set the lentils aside to cool.
Prepare the Vegetables:
- While the quinoa and lentils are cooking, prepare the vegetables.Dice the cucumber and red bell pepper, halve the cherry tomatoes, finely chop the red onion, and chop the parsley and mint.
Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, lentils, diced cucumber, red bell pepper, cherry tomatoes, red onion, parsley, and mint.Pour the dressing over the salad and toss everything together until evenly coated.Taste and season with additional salt and pepper if needed.
Serve:
- If using, sprinkle the crumbled feta cheese over the top of the salad.Serve the salad immediately or refrigerate it for up to 2 days.
Notes
- This salad can be served as a light main dish or as a side dish.
- For added protein, you can include chickpeas, grilled chicken, or tofu.