Quinoa and Lentil Salad (6 Servings)
INGREDIENTS 1 cup dried lentils 2 bay leaves, divided (optional) Water to cover lentils 2 cups water 1 cup quinoa ½ cup sliced almonds, toasted ½ cup dried cranberries, or to taste ½ cup crumbled feta cheese 1 small green onion, finely chopped 1 cup spinach, shredded or finely chopped
Dressing 3 Tbsp. lemon juice 1 tsp. honey 1 Tbsp. white wine vinegar ¼ tsp. salt 3 Tbsp. olive oil Ground black pepper to taste
½ tsp. garlic powder ½ tsp. dried parsley
INSTRUCTIONS 1. Place lentils and 1 bay leaf in a saucepan with enough water to cover; bring to a boil. 2. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. 3. Rinse lentils with cold water until cool, then transfer to a large bowl. 4. Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. 5. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 – 20 minutes. 6. Rinse quinoa with cold water until cool, discarding bay leaf. 7. Stir quinoa into lentils. 8. Stir honey into lemon juice until dissolved. 9. Add vinegar and salt; whisk in olive oil, garlic, and parsley, and season with black pepper. 10. Pour lemon juice mixture into lentils and quinoa. 11. Mix almonds, cranberries, feta cheese, spinach, and green onion into lentil and quinoa salad. Toss to coat. 12. Refrigerate until chilled, about 1 hour.
100 Eat Well For Life
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