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Quinoa Lentil Salad

Quinoa Lentil Salad Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 1 cup brown lentils
  • 1 English cucumber
  • 1 red bell pepper
  • ½ red onion
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 teaspoon Dijon mustard
  • Salt and black pepper

Method
 

  1. Rinse the lentils, cover with water, boil, then simmer for 20 to 25 minutes until tender. Drain and cool.
  2. While the lentils cook, combine quinoa and 1 ¾ cups water in a pot, boil, cover, and cook on low for 15 minutes. Let steam 5 minutes, then fluff.
  3. Dice the cucumber, bell pepper, and onion; finely chop the parsley and mint. Add all to a large bowl.
  4. Add the lentils and quinoa to the bowl. Whisk the olive oil, lemon juice, mustard, salt, and pepper together, pour over the salad, and toss well. Serve or chill.

Notes

Cool the quinoa and lentils a little before adding the herbs so they stay fresh and green. The salad tastes even better after 30 minutes in the fridge, but you can eat it right away.