Lentil Quinoa Mix (Print Version)
# Ingredients:
→ Salad Base
01 -
One cup of quinoa, uncooked
02 -
Half a cup of raw green or brown lentils
→ Fresh Vegetables & Herbs
03 -
Diced cucumber, half of one
04 -
Two tomatoes, seeded and chopped into small chunks
05 -
Half a red onion, finely diced
06 -
One red bell pepper, chopped into little pieces
07 -
Half a cup of fresh parsley, chopped finely
→ Dairy
08 -
Half a cup of feta cheese, crumbled
→ Zesty Dressing
09 -
Half a cup of high-quality olive oil
10 -
Juice from one fresh lemon (about 1/4 cup)
11 -
One teaspoon of fresh lemon zest
12 -
One tablespoon of Dijon mustard
13 -
One clove of garlic, grated or minced
14 -
Half a teaspoon of sea salt
# Instructions:
01 -
Start by boiling a big pot of salted water. Add the lentils and quinoa and let them simmer for 15 minutes, or until the lentils are tender yet firm. Drain using a fine colander and rinse with cold water to cool. Shake off any leftover water.
02 -
While waiting for the grains, mix the dressing ingredients in a bowl or jar. Add olive oil, fresh lemon juice, zest, Dijon mustard, minced garlic, and salt. Whisk until smooth and set it aside to let the flavors develop.
03 -
Grab a big mixing bowl and toss together the cooled lentils and quinoa with the diced onion, cucumber, bell pepper, tomatoes, feta, and parsley. Drizzle the dressing over the salad, then gently mix until everything is well coated. Give it a taste and adjust with extra salt or pepper if you'd like.
04 -
You can dig in right away, or put it in an airtight container in the fridge where it'll stay good for up to five days.
# Notes:
01 -
Short on time? Swap out dried lentils for a 14 oz. can of cooked ones. Just drain, rinse, and add them in.
02 -
Got no fresh garlic? Use half a teaspoon of garlic powder instead for the dressing.