MEDITERRANEAN QUINOA AND LENTIL SALAD

MEDITERRANEAN QUINOA AND LENTIL SALAD image

Yield 6

Number Of Ingredients 12

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1 cup lentilles du Puy* (French green lentils) OR 1 pkg. Trader Joe's Steamed Lentils
1 cup quinoa
1/2 teaspoons salt
1/4 cup olive oil (preferably extra-virgin)
2 large garlic cloves, minced
1 1/2 Tbsp rice wine vinegar
1 1/2 Tbsp freshly squeezed lemon juice
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 pound feta, crumbled (about 1 cup)
-- can add chopped cucumbers, green onions, red pepper, olives, etc. Can use basil or cilantro instead of mint or 1 Tbsp Mural of Flavor

Steps:

Prepare the lentils: In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart (15-20 minutes), drain well, and let cool. Skip this if using TJ already steamed lentils. Prepare the quinoa. In a saucepan, bring 2 cups of water to boil with a pinch of salt. Add 1 cup of quinoa and cook until water is gone and quinoa seeds have popped. Fluff with a fork. Combine cooled lentils and quinoa in a large bowl. Prepare the dressing: In a blender or a jar with a lid, combine the salt, olive oil, rice vinegar, lemon juice, and minced garlic. Pour dressing over the lentils/quinoa and stir to incorporate. Add tomatoes and any additional add-ins. Season with additional salt and pepper if necessary.