Quinoa with Black Lentil Salad
Ingredients
Quinoa Salad Base
  • 1cup 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
  • 1cup fresh parsely minced
  • 1/3cup green onions thinly sliced
Dressing
  • 1tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1tablespoon apple cider vinegar
  • 1tablespoon dijon mustard
  • 1/4cup vegetable or mineral broth
  • 1/2teaspoon worcestershire sauce
  • 2 large garlic cloves minced
  • 1teaspoon dried oregano
  • 1/4teaspoon dried basil or a few leaves of fresh basil
  • 1/4teaspoon ground cumin
  • 1/4teaspooon salt
  • freshly ground black pepper to taste
Instructions
  1. 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.
  2. 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.
  3. Drain the lentils. Combine the lentils and quinoa. Add the red onion, parsley and green onions.
  4. Dressing: In a jar or small bowl, combine all the dressing ingredients. Pour the dressing into the lentil quinoa mixture and mix.