Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 3
INGREDIENTS
1/2 cup quinoa, rinsed and soaked
1 cup water
1 141/2-ounce can lentils, drained
2 tablespoons Olive Herbed Pesto
1 small cucumber, diced
4 plum tomatoes, diced
1 carrot, diced
3 cups mesclun greens
DIRECTIONS
Step 1. In a small saucepan, place the quinoa and water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 15 minutes, until the quinoa is tender. Set aside to cool.
Step 2. Mix the cooled quinoa and lentils with the pesto. Add in cucumber, tomato and carrot.
Step 3. Serve over the greens.