Energizing Indian Lentil Salad with Spiced Quinoa

Allergens

None

Ingredients

• 1. 1 cup uncooked quinoa 2. 2 cups water 3. 1 cup green lentils, dried 4. 2 cups mixed vegetables (bell peppers, carrots, cucumber) 5. 1 cup cherry tomatoes, halved 6. 1/2 cup fresh cilantro, chopped 7. 1/2 cup fresh mint leaves, chopped 8. 3 tablespoons lemon juice 9. 1 tablespoon olive oil 10. Salt and pepper to taste 11. 1 teaspoon ground turmeric 12. 1 teaspoon ground cumin 13. 1/2 teaspoon ground coriander 14. 1/4 teaspoon ground cinnamon 15. 1/4 teaspoon ground ginger

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the water is absorbed and quinoa is tender. Fluff with a fork and let it cool.
2. Meanwhile, in another saucepan, bring water to a boil. Add lentils and cook for about 20 25 minutes until tender but not mushy. Drain, rinse under cold water, and set aside.
3. In a large bowl, combine cooked quinoa, lentils, mixed vegetables, cherry tomatoes, cilantro, and mint leaves.
4. In a small bowl, whisk together lemon juice, olive oil, salt, pepper, turmeric, cumin, coriander, cinnamon, and ginger to make the dressing. Pour over the salad and toss well.
5. Adjust seasonings as needed and serve chilled or at room temperature.

Chef’s Insight

Balance flavors and textures for an energizing, satisfying meal.

Notes

Feel free to add more vegetables or adjust spices to suit your taste.