Quinoa Veggie Lentil Salad

Feb 24 2014
Quinoa Veggie Lentil Salad
20 minutes
40 minutes

So I was really healthy today. I ate fudge and quinoa. Mmmmmmm.
This recipe is yummy.
And healthy.
And crisp, clean ..... you might even say kind of fancy.
Fancy, healthy, quinoa, veggie, lentil salad.
Say that 10x really fast.
Alright, just make the salad. Everyone will like it. I promise.

Quinoa Veggie Lentil Salad

4 cups quinoa (cook in 4 cups water)
1/2 cup lentils (cook in 2 cups of water)
2 cucumbers, peeled and chopped (tiny cubes)
1 red bell pepper, chopped (tiny cubes)
1/2 red onion, chopped
2 tbs cilantro chopped (optional)

Salad Dressing (Ingredients)
1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil

1. Rinse your quinoa in a colander for about 2 minutes and then drain into a medium saucepan. Bring the quinoa and four cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.

2. In another saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

3. In a food processor add the vinegar, lemon juice, salt, pepper, and mustard on low speed. Drizzle in the oil while blending at high speed until the dressing becomes thick. (Tip: You can also do this with a whisk in a glass bowl if you don't want to bust out the food processor.)

4. Add the lentils, cucumbers, cilantro, bell pepper, red onion, and tomato to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed. Refrigerate (duh).

Let us know what you think in the comments below!

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