(Makes 4 servings)
1 1/2 cups uncooked quinoa
2 cups cooked lentils
2 large red peppers, minced
1/2 red onion or 2 shallots, minced
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp dried herbs (tarragon, parsley, basil, cilantro)
Pinch of salt
Freshly ground pepper
6 cups argula
1 pint cherry tomatoes
1. Add 1.5 cups quinoa in 2 cups water. Bring to a boil. Cover & simmer 12 to 15 minutes until all water is absorbed. Remove lid, stir and let cool.
2. Mix together olive oil, vinegar, herbs, salt & pepper.
3. Mix oil blend with peppers, lentils and quinoa.
4. Serve on top of arugula & cherry tomatoes.