Quinoa Lentil Salad by Caring Nutrition

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One of the best parts of being in Holistic Nutrition School is sharing lunches with my classmates and getting fresh new recipes.

This amazing Quinoa Lentil Salad is absolutely bursting with nutrition and flavour, and fairly quick to make as well.

Ingredients – Serves 4 with leftovers

1 cup cooked quinoa (I used red)

1 cup green lentils, cooked

1½ cup cherry tomatoes, halved

1 small cucumber, chopped

3-4 green onions, chopped

3 tablespoons cold pressed extra virgin olive oil

3 tablespoon balsamic vinegar

1 tablespoon agave

Method:

To cook lentils, rinse, cover with water, and bring to a boil. Reduce heat slightly and continue to cook the lentils at a rapid simmer for 20-30 minutes. Lentils should be tender. Rinse under cold water and set aside.

While lentils are cooking, bring 2 cups of water and quinoa to a boil. Reduce heat to a simmer. Cook 12 minutes then remove from heat. Remove from heat and let sit another 10 minutes. Fluff with a fork. Both lentils and quinoa should be slightly cool.

In a large bowl combine lentils, quinoa, cherry tomatoes, cucumber, and green onion.

In a small bowl, mix together oil, vinegar, and agave. Pour over salad and toss. Enjoy!!

A big shout out and thanks to Cari Snell from Caring Nutrition! You can find more recipes and info at her website and follow her on twitter.

To your health!

~ The Vegan Project

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