- Rinse the quinoa thoroughly in a mesh strainer. Place it in a large saucepan over medium heat. Stir to let the water evaporate and toast the quinoa slightly, about 1 minute. Add 3 cups of water and ¼ teaspoon of sea salt to the pan and bring it to a boil.
- Turn the heat to low, cover and simmer for 15 minutes. Leaving the quinoa covered, remove it from the heat and let it stand for 5 minutes. Uncover and fluff the quinoa with a fork.
- Meanwhile, in a separate medium saucepan, combine the lentils with 2 cups of water. Bring it to a boil. Turn the heat to low, partially cover and simmer for 15 minutes or until all of the water is absorbed.
- Combine the cooked quinoa and lentils in a large mixing bowl and allow them to cool (or refrigerate to speed up the process).
- When the quinoa mixture has cooled, mix in the red bell pepper, red onion, green onion, parsley, mint, dill, and garlic. In a jar or small bowl with a lid, combine the lemon juice, lemon zest, cumin, 1 teaspoon sea salt, and black pepper. Shake to combine.
- Adjust the seasonings of needed. Just before serving, top the salad with diced tomatoes and cucumber.
Lentil and Quinoa Salad with Herbs
#myrecipe
By Anjali Bishnoi
May, 7th
625
Servings
16 persons
Cook Time
45 minutes
Ingredients
10
- 12
Ingredients
- Quinoa
- Sea salt
- Green lentils
- Onion
- Parsley
- Mint
- Garlic
- Lemon
- Cumin
- Black pepper
- Tomatoes
- Cucumber
