While I was getting organized around the house the other day, and postponing a much needed trip to the grocery store, I pulled out some quinoa and started searching on what I could make with it. I came across this recipe for lentil quinoa salad, and was thrilled to find I had all the ingredients to put it together. I changed a few things from the original recipe, added tomatoes, cucumber and parsley instead of lime and cilantro, but loved the mix of flavor and combination of the lentils and quinoa.
The salad keeps well, and would be delicious to take for lunches throughout the week.
Lentil Quinoa Salad
2 cups cooked quinoa
2 cups cooked lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1 garlic clove minced
Kosher salt and freshly ground black pepper
2 green onions, chopped
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1 tablespoon chopped fresh parsley
Cook quinoa and lentils per instructions. I had the pre-steamed lentils from Trader Joe’s on hand, which helped simplify things.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic, salt, and pepper, to taste.
In a medium salad bowl, mix the quinoa, lentils, green onions, tomatoes, cucumber and chopped parsley. Top the salad with the dressing, toss to coat and serve.