Time: 45 min.
Complexity: easily
Servings: 4

This salad, made with equal parts quinoa and lentils and dressed with a Dijon mustard vinaigrette, is high in protein and very filling.

Ingredients:

• 1/2 cup quinoa
• 1/2 cup lentils
• 1 and 1/4 cups water for the quinoa, plus 2 cups for the lentils
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup vegetable oil
• 1/4 tsp garlic powder
• Zest of 1 lime
• Coarse salt and freshly ground black pepper
• 2 chopped green onion stalks
• 1 tbsp chopped fresh cilantro leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

quinoa, lentils, wine vinegar, Dijon mustard, lime zest, garlic powder, green onions, cilantro

We recommend

Preparation:

Step 1
• Place the quinoa in a sieve and rinse under cold water. Place the rinsed quinoa in a large microwave-safe bowl with a lid and add 1 1/4 cups of water.
  
  Cover and microwave on high for 9 minutes. Let sit for 2 minutes, then stir. The quinoa will be soft enough to chew, but should pop like caviar when bitten into.
Step 2
• Place the lentils in a sieve and rinse under cold water. Cook the lentils in a saucepan with 2 cups of water until soft but not mushy, about 30 minutes. Drain and let cool.
Step 3
• In a small bowl, combine Dijon mustard and red wine vinegar, then slowly whisk in the oil to emulsify. Add garlic powder, lime zest, salt, and pepper to taste.
  
  In a medium salad bowl, combine the quinoa, lentils, green onions, and chopped cilantro. Drizzle the dressing over the salad, toss, and serve.

Votes: 3