Quinoa and Lentil Salad
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| Serves | 8-10 |
| Prep time | 1 hour |
| Cook time | 30 minutes |
| Total time | 1 hour, 30 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Salad, Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
Ingredients
- 1 cup quinoa (washed and toasted)
- 8oz green lentils
- 1 pint grape tomatoes (halved lengthwise)
- 1/2 Medium cucumber (peeled and seeded, and cut into 1/2)
- 4oz feta cheese (cut into 1/2)
- 4 scallions (sliced thin)
- 1 bunch Italian parsely (rough chopped)
- 1 Small bunch of mint (about 12 leaves, cut into chiffonade)
- 1 lemon (juiced)
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- pinch fresh ground pepper
- 2 teaspoons Dijon mustard
Directions
| Quinoa | |
| Step 1 | |
 To wash quinoa put it into a bowl of cold water and swish it around with a whisk until it starts to foam Drain and change water and swish again Drain quinoa Heat a large pan over medium heat and add wet quinoa Toast quinoa stirring constantly until it starts to brown and you hear it popping (you will definitely hear it) Add quinoa to 2 cups of boiling salted water and simmer covered for 15 minutes Fluff, and cool | |
| Lentils | |
| Step 2 | |
 Add lentils to 2-3 cups of salted water, bring to a boil, then cover and simmer for 30 minutes Drain and let cool | |
| Salad assembly | |
| Step 3 | |
 Combine cooled quinoa and lentils in a large bowl Add scallions, cucumbers, mint and most of the parsley reserving some for a garnish | |
| Step 4 | |
 In the bowl of a food processor combine lemon juice, oil and mustard with salt and pepper Toss salad with dressing Chill and serve | |