Protein Rich Quinoa and Lentil Salad with Homemade Vinaigrette|Meatless Monday
A vegan quinoa and lentil salad that is full of protein rich ingredients and is made flavorful by an easy homemade vinaigrette
Servings: 4
Ingredients
- ½ cup quinoa
- 3 ½ cups water (divided into 1 ½ cups for quinoa and 2 cups for lentils)
- ½ cup dryed lentils Brown or green (available at most grocery stores)
Vinaigrette Ingredients
- ½ teaspoon Dijon/whole grain mustard
- 1 teaspoon tahini
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin oil
- ¼ teaspoon garlic powder
- 1 lime zested
- Salt and freshly ground black pepper
Other Ingredients
- ¼ cup chopped red onions
- ¼ cup pumpkin seeds toasting suggested
- 1 tablespoon chopped fresh cilantro leaves
Instructions
- Rinse and drain the lentils. Set a saucepan on high heat and add lentils with 2 cups of water and a pinch of salt. Cover and bring to boil. simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes.
- Rinse the quinoa in cold water using a sieve. In a large glass bowl with a lid, add the rinsed quinoa, a pinch of salt and 1 ½ cups water. Cover and microwave on high for 12 minutes.
- Chop and prep all the other ingredients.
- In a small mason jar, add all the vinaigrette ingredients and shake until emulsified.
- Once the quinoa is cooked let it sit for 2-3 minutes and then fluff with a fork.Once the lentils are cooked, drain and add to a big mixing bowl.
To assemble the salad:
- In the bowl with lentils, mix the quinoa, chopped onions, pumpkin seeds and chopped cilantro. Top the salad with the dressing, toss to coat, give a taste check and serve.
Notes
Feel free to add finely chopped red bell peppers for crunch and color. I am definitely doing this next time. Instead of pumpkin seeds, you can add almonds or walnuts. I tend to use more pumpkin seeds because for nut allergies in our family. Store leftover salad in the refrigerator for 2-3 days and enjoy chilled.
