Thursday, March 15, 2012

Lentil Quinoa Salad

(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.

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