This recipe is courtesy of my mom. After gifting her an iPad a couple of years ago, she started spending some (OK a lot) of her free time searching the internet for recipes. We love all the new dishes that she’s made and appreciate the added variety. I guess that my mom’s home-cooked dishes were worth all of the technical support that ensued.
The salad is simple, loaded with good stuff and lasts for a couple of days in the fridge. The original recipe called for tuna and a different dressing. The adjustments make this salad vegan and help it last longer. I love adding it over a lightly-dressed bed of greens for a full meal.
Quinoa and Lentil Salad
Author: Penny
Ingredients
- 1¼ cups quinoa
- 1 can lentils
- 1 English cucumber, seeds removed and diced
- 1 sweet red pepper, diced
- 1 sweet yellow pepper, diced
- 1 small bunch green onions, diced
- ¼ cup parsley, chopped
- ½ cup olive oil
- 3 tablespoons white wine vinegar
- Salt and Pepper to taste
Instructions
- Bring 2 cups of water (or veg broth) to a boil, Stir in quinoa. Reduce heat to low, cover and simmer for 15 minutes. Remove the pot from heat and let it stand covered for 5 minutes before fluffing it with a spoon. Let it cool slightly.
- While the quinoa is cooking, dice the vegetables and chop the parsley. Rinse canned lentils, Place all the ingredients in a large bowl.
- In a small bowl with a tight fitting lid, add the salad dressing ingredients (oil, vinegar, salt and pepper) and shake well.
- Add the quinoa to in the bowl with the vegetables, toss well and serve or place in fridge for up to 3 days.
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