Quinoa Lentil Salad
Greetings! Here is a recipe for a very simple, fresh, light salad you can make in no time at all. I was inspired to make this after eating a quinoa lentil salad at my favorite local vegan restaurant. No oil either!
1 c uncooked lentils--sort through to pick out any stones or dirt, then rinse well in cold water before cooking
1 c uncooked quinoa--rinse well under cold water before cooking
1 carrot--cleaned and peeled
A handful of fresh cilantro, washed
Juice from one lemon
Low sodium vegetable broth or water to cook the quinoa and lentils
Cook the quinoa according to package directions. I used vegetable broth instead of water for extra flavor. It also gave the quinoa a nice earthy yellow color.
Cook the lentils according to package directions (if your package has directions). My bag of lentils had no directions, so I used enough water to cover the lentils, brought them to a boil, then lowered the heat to simmer and cooked about 20 minutes till they were done (softened). Drain.
Using a vegetable peeler, keep peeling the carrot till you can't peel anymore (like when you're close to peeling your own fingers, but don't, it will hurt). You should have a nice little pile of carrot peel shreds.
Chop the cilantro.
Juice the lemon.
(ingredients ready to go)
Throw everything together. Voila, salad. Good salad.