A fresh quinoa salad with lentils, veggies, and an easy dressing. Perfect for a side dish or an easy lunch.
Course
Main Course, Salad, Side Dish
Cuisine
Mediterranean
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings8servings
AuthorSavannah
Ingredients
for the salad
1cupdry lentilsI used green.
1cupdry quinoaI used tri-color.
1cucumberdiced
10ouncescherry tomatoesquartered
fresh parsley to garnish
for the dressing
1/2cupolive oil
1/4cupbalsamic vinegar
2tspdijon mustard
1tspdried basil
1tspdried thyme
1/2tspsalt
Instructions
Cook quinoa and lentils according to package instructions. If you don't have that option, follow these: For lentils, add lentils to a pot with 2.5 cups water. Bring to a boil, reduce to a simmer, and cook for 35 minutes. Remove from heat, and drain excess water. For quinoa, add the quinoa to a pot with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let rest 5 minutes before fluffing with a fork.
Chill cooked quinoa and lentils in the fridge for 1-2 hours. Meanwhile, you can prepare the dressing. Add all dressing ingredients to a small jar and whisk with a fork until combined.
Combine quinoa, lentils, tomatoes, and cucumbers. Stir in dressing to taste. I added about 2/3 of the dressing (about 1/2 cup) and saved the rest in a jar (refrigerated) to add to each serving as preferred. Top with parsley and serve cold.