Quinoa Lentil Salad -

Quinoa Lentil Salad

A fresh and flavorful dish full of vegetables and grains. An easy side dish or have it as a light main dish.

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Course: dinner, lunch, Salad, Side Dish

Cuisine: American

Prep Time: 1

Servings: people

Calories: 284kcal

Author: Candace Bourzac

Ingredients

1/2 cup quinoa, dry
1 cup lentils, dry
2 cups tomatoes, chopped
1 bunch green onion, chopped
1 bunch Italian parsley, chopped
1 cup chick peas
1 cup Feta cheese, crumbled
1 tablespoon dill, chopped
2 teaspoons ground cumin
1 teaspoon ground sumac
salt and pepper to taste
2 ounces lemon juice, fresh
1/4 cup olive oil

Instructions

Cook lentils and quinoa according to package instructions. The quinoa cooks quite quickly, so keep an eye on it so it does not burn. The lentils take a little bit longer.
While lentils and quinoa are cooking, chop tomatoes, green onion, Italian parsley, and dill. Drain the chickpeas and rinse under running water to remove some of the added salt.
Once the quinoa and lentils are done cooking, be sure to drain the water from them (if there is any) before adding them to a large bowl.
Add the chopped vegetables, spices, feta, lemon juice, and olive oil to the same bowl and mix everything until fully incorporated. Refrigerate the salad for 30 minutes before eating to let the flavors develop.

Notes

Store in an airtight container in the fridge for 4-5 days.
I do not recommend freezing this salad.
The lentil and quinoa can be made a day ahead of time, if needed.
You can use canned lentils to save time, just remember to rinse them off as the canned variety has a lot of sodium. Be sure to rinse off the chickpeas as well.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition