Quinoa Lentil Salad Recipe

Lentils + quinoa + a sprightly dressing makes everybody happy!

Quinoa Lentil Salad: Main dish for the vegetarians, side dish for everybody else. And cheap as can be to make.

Contributed by Ruth & Tim, resident foodies at Eat Well Eat Cheap

Total Prep And Cook Time: 60 minutes

Yield: 8 Servings

Nutrition Data, 155g Serving: 578 cal, 59g carb, 30g fat, 305mg sodium, 19g fiber, 19g protein, low Cholesterol, good source Folate, Vit K. Estimated glycemic load 24

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Ingredients:

• 1 cup quinoa
• 1 cup lentils
• 1/2 cup mint or basil, chopped
• 1/2 cup parsley, chopped
• 4 fat scallions, minced
• Dressing:
• Zest of two lemons
• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1 tsp paprika
• 2 tsp garlic, minced
• salt and fresh-ground pepper to taste

Directions:

1. Simmer quinoa in two cups of water until the water is absorbed, about 20 minutes
2. Place the lentils in a medium-size pan, cover with at least an inch of water, and boil until tender, 30 to 40 minutes
3. While the quinoa and lentils are cooking, prepare the dressing, mixing all ingredients
4. Pour the dressing over the quinoa and lentils while they are hot
5. Once the salad has cooled, mix in the chopped herbs and scallions

Cooking Tips

Green, or French, lentils work particularly well in this quinoa recipe, but we've also used regular brown lentils with good results. Brown rice is an excellent alternative to quinoa.

The dressing is adapted from Deborah Madison's Vegetarian Cooking for Everyone. If you have smoked paprika, try substituting it for half or (if you really love smoked paprika) all of the paprika - Ruth and Tim

More About Eat Well Eat Cheap:

Ruth and Tim love to cook, eat, and enjoy wine. Ruth is vegetarian. Tim is omnivore. They eat economically, simply, flavorfully, healthfully, locally and adventurously - trying out oddball ingredients & recipes on their friends. Lentil quinoa salad is one of their wildly successful experiments.

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