Mediterranean Quinoa And Lentil Salad Recipes

LENTIL QUINOA SALAD

Steps:

• Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
• Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
• In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
• To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.

MEDITERRANEAN QUINOA AND LENTIL SALAD

Steps:

• Prepare the lentils: In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart (15-20 minutes), drain well, and let cool. Skip this if using TJ already steamed lentils. Prepare the quinoa. In a saucepan, bring 2 cups of water to boil with a pinch of salt. Add 1 cup of quinoa and cook until water is gone and quinoa seeds have popped. Fluff with a fork. Combine cooled lentils and quinoa in a large bowl. Prepare the dressing: In a blender or a jar with a lid, combine the salt, olive oil, rice vinegar, lemon juice, and minced garlic. Pour dressing over the lentils/quinoa and stir to incorporate. Add tomatoes and any additional add-ins. Season with additional salt and pepper if necessary.

QUINOA, LENTIL & FETA SALAD

Steps:

• Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
• Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
• Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.