Description
1/2 cup quinoa, rinsed
1/2 cup green or brown lentils, rinsed
2 cups water
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)
1/4 cup toasted almonds or sunflower seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1 clove garlic, minced
Directions
In a medium saucepan, combine quinoa, lentils, and water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until both are tender. Drain any
excess water and let cool.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and garlic.
In a large bowl, combine cooked quinoa and lentils with cherry tomatoes, cucumber, red onion, parsley, feta (if using), and toasted almonds.
Drizzle the dressing over the salad and toss well to combine.
Season with salt and black pepper. Serve immediately or chill for 30 minutes for flavors to meld.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 320 per serving, Servings: 4
