This recipe is lovely and easy to make. The quinoa and lentils pair well together and the lime zest gives this salad a fresh and flavorful taste. I would make this again. It was a little soggy at the bottom and that might have been because of the quinoa escaping through a hole in the microwavable lid, means I used a little less than prescribed. But I could easily hold up on some of the dressing next time.
One of my favorite easy go to salads. Super easy to make and a great make-ahead dish for taking to a picnic. I like it best after it has rested overnight
Excellent salad. Lentils go surprisingly well with quinoa. Canola oil is a good idea actually, but olive oil works too. Make sure to double or triple the amounts or it's just too much work. I finished the whole thing at once and even added way more quinoa as suggested. Probably twice the amount or so. Thanks for sharing. Will be making it again.
This is a delicious salad. I tweaked the recipe a little for my own taste. Used 2/3 c quinoa and only 1/3c lentils. Increased the red wine vinegar to 1/4 cup, used olive oil instead of canola and used chopped parsley instead of cilantro. Also jazzed it up with a peeled/diced cucumber, diced red bell pepper & a shredded carrot. It tastes best after it sits for a day!
This salad was really delicious and a great way for a vegetarian to get protein. I added one stalk of celery for crunch and about 2 T. fresh lemon juice. I also used lemon zest instead of lime since that is what I had on hand.
I used black caviar lentils in this dish and also added a vegetable bouillon cube to the quinoa cooking water. Otherwise followed the recipe on down. The flavors here are great. I especially LOVE the addition of the lime zest. My quinoa took a little longer than the 9 minutes in the microwave, maybe an extra 2 or 3 minutes. By the end all the water/broth had absorbed. Garnished with fresh cherry tomatoes from the garden. Thank you!