Gluten-Free Quinoa & Lentil Salad
The vegetarian pairing of a grain and a legume makes a complete meal. This quinoa and lentil salad is a great combination for a satisfying vegetarian dish – it’s gluten-free too! This salad is a good source of fibre, vitamins C and A, and iron as well. If you haven’t used them before, try du Puy lentils (green lentils) when making a legume salad – they keep their shape better and won’t turn into mush if they’re slightly overcooked!
Ingredients:
| Water | 1 cup | 250 mL |
| Quinoa | ½ cup | 125 mL |
| Lentils (green) | 1 cup | 250 mL |
| Water | ½ cup | 125 mL |
| Yellow Pepper | 1 each | 1 each |
| Cherry Tomatoes (halved) | 1 cup | 250 mL |
| Green Onion | 1 bunch | 1 bunch |
| Fresh Parsley | ½ cup | 125 mL |
| Extra Virgin Olive Oil | ⅓ cup | 75 mL |
| Lemon Juice | 3 Tbsp | 45 mL |
Directions:
- In a saucepan, bring the water to a boil. Add the quinoa and simmer for approx. 20 minutes until all the water is absorbed.
- In a separate saucepan, combine the lentils and water and bring to a boil. Boil until tender – approx. 35 minutes.
- Meanwhile, dice the yellow pepper and halve the cherry tomatoes – set aside in a large bowl.
- Finely chop the green onion and mince the parsley; add to the chopped veg.
- When the quinoa and lentils have finished cooking and have had some time to cool, add to the rest of the vegetables.
- Whisk together the olive oil and the lemon juice. Drizzle over the salad and combine well.
- Season with salt and pepper to taste. Serve warm or chilled.
Makes 4 servings (159 g /serving). 1 serving = approx. 1 cup.
