SERVES 4
Packed with protein as well as flavor, this lentil and tomato quinoa salad can be enjoyed as either a meal or side dish. Make up a big batch and enjoy it all week long.
3 CUPS WATER, DIVIDED
½ CUP DRIED QUINOA
½ CUP DRIED RED LENTILS
3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS RED WINE VINEGAR
1 TABLESPOON FRESH LEMON JUICE
3 TABLESPOONS FRESH CHOPPED CILANTRO
4 CUPS CHOPPED ROMAINE LETTUCE
¼ CUP THINLY SLICED GREEN ONION
1. Place the quinoa in a mesh sieve and run under cold water for 2 minutes, swishing the quinoa with your hand.
2. Transfer the quinoa to small saucepan and add 1 cup water.
3. Bring the quinoa to a boil and then reduce heat and simmer for 15 minutes, until the quinoa absorbs the water. Remove from heat to cool.
4. Rinse the lentils under fresh water and then place them in a medium saucepan with 2 cups water.
5. Bring the lentils to a boil and then reduce heat and simmer for 30 minutes, covered.
6. Drain the lentils and set aside to cool.
7. In a small bowl, whisk together the olive oil, vinegar, lemon juice, and cilantro to make a dressing.
8. Combine the cooled quinoa and lentils in a serving bowl with the chopped romaine lettuce.
9. Toss the salad to coat with the dressing and then chill for 20 minutes.
10. Garnish with sliced green onions to serve.
Make your salads and stir-fries more filling by adding chewy foods that require more time and effort to eat. Try some sautéed tofu, grilled mushrooms, or toasted nuts.