Lentil Quinoa Salad
photo by muddydog
- Ready In:
- Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
- Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
- In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
- To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
Questions & Replies
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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.
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!