Lentil Quinoa Salad

A hearty, protein-packed salad with a zesty lime and mustard dressing.

Ingredients

Grains and Legumes

• 1 cup quinoa
• 0.6 cups lentils (about 2/3 cup)

Dressing

• 1.5 teaspoons dijon mustard
• 3 tablespoons red wine vinegar
• 3/8 cup vegetable oil
• 3/8 teaspoon garlic powder
• 1 lime, juiced
• Salt to taste

Toppings

• 3 green onions, chopped
• 2 tablespoons fresh cilantro, chopped

Instructions

• Boil (1 cup) quinoa until still a little crispy. Drain and let cool.

• Boil (0.6 cups) lentils until tender but not soft. Drain and let cool.

• Prepare the dressing: whisk together (1.5 teaspoons) dijon mustard, (3 tablespoons) red wine vinegar, (3/8 cup) vegetable oil, (3/8 teaspoon) garlic powder, juice of (1) lime, and salt to taste.

• Combine the cooled quinoa and lentils in a large bowl. Pour the dressing over and toss to coat.

• Top with (3) chopped green onions and (2 tablespoons) chopped cilantro.

Notes

• Original recipe: https://www.foodnetwork.com/recipes/melissa-darabian/lentil-quinoa-salad-recipe-1921656
• Cook the quinoa and lentils separately to get the right texture for each
• Can be made ahead and refrigerated — flavors develop over time