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| Servings |
2-3 servings
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Ingredients
Quinoa Salad Base
- 1 cup quinoa
- 2 cups water
- 1/4 cup black beluga lentils cooked in 2 cups of water (you can substitute with any lentils that you like or use black beans).
- 1/2 -1 small red onion chopped
- 1 cup fresh parsely minced
- 1/3 cup green onions thinly sliced
Dressing
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1/4 cup vegetable or mineral broth
- 1/2 teaspoon worcestershire sauce
- 2 large garlic cloves minced
- 1 teaspoon dried oregano
- 1/4 teaspoon dried basil or a few leaves of fresh basil
- 1/4 teaspoon ground cumin
- 1/4 teaspooon salt
- freshly ground black pepper to taste
Ingredients
Quinoa Salad Base
Dressing
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Instructions
- In a medium saucepan cook the lentils in 2 cups of water for 10-20 minutes. Overcooking lentils will make them too mushy and ultimately liquefy them, so pay attention while cooking. Once they are done, you can let them sit in the water until they are ready to use.
- Rinse the quinoa before cooking. Bring the water to a boil. Add the quinoa to the boiling water and immediately lower the water to a simmer and cover the pot. (If you want to increase the size of the recipe by adding more quinoa use the ratio of 2 cups water for every 1 cup quinoa). Cook over a low heat until it is done (approximately 10-15 minutes). If using a rice cooker, cook the quinoa in the same way you would cook white rice.
- Drain the lentils. Combine the lentils and quinoa. Add the red onion, parsley and green onions.
- Dressing: In a jar or small bowl, combine all the dressing ingredients. Pour the dressing into the lentil quinoa mixture and mix.