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Categories:
quinoa water water lentils mustard red wine vinegar canola oil garlic lime kosher salt green onions fresh cilantro
Viewed: 57 - Published at: 4 years agoIngredients
- 1/2 cup quinoa
- 1 1/4 cups water, plus
- 2 cups water
- 1/2 cup lentils
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup canola oil
- 1/4 teaspoon garlic powder
- 1 lime, zested
- kosher salt and black pepper
- 2 green onions, chopped (can substitute red onion)
- 1 tablespoon chopped fresh cilantro
Method
- Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
- Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
- In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
- To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
