Description
A refreshing and nutritious Mediterranean quinoa and lentil salad, packed with colorful vegetables, fresh herbs, and a tangy lemon dressing. This vegetarian and gluten-free dish is perfect for a healthy lunch or light dinner, offering a delightful balance of textures and flavors.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 cup cooked green or brown lentils
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 small red onion, finely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Dressing
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the quinoa: Rinse 1 cup of quinoa thoroughly under cold water. Cook it according to the package instructions, typically by simmering in water until fluffy. Once cooked, set aside and allow to cool completely.
- Prepare the lentils: Use 1 cup of cooked green or brown lentils. You can cook them in boiling water until tender but firm, then drain and let cool.
- Combine salad ingredients: In a large bowl, mix the cooled quinoa and lentils. Add the diced red bell pepper, cucumber, finely chopped red onion, parsley, and mint. Toss gently to combine all ingredients evenly.
- Make dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper until well emulsified.
- Toss salad with dressing: Pour the dressing over the salad mixture. Toss thoroughly to ensure every ingredient is coated with the dressing.
- Chill: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully.
- Serve: Serve the salad cold or at room temperature for a refreshing and satisfying meal.
Notes
- You can substitute red lentils, but they tend to be softer and will alter the salad’s texture.
- Add crumbled feta or goat cheese for an extra layer of rich flavor.
