Quinoa Lentil Salad

This is a very hearty plant-based salad ready for lunch or dinner or better yet - a picnic along a lake.

1 cup rainbow quinoa, rinsed and drained

1/4 cup Acini di Pepe pasta

1/2 cup Puy lentils

2 green onions, chopped

1/3 cup matchstick carrots, chopped

1 red Fresno pepper, minced

1 cup finely diced English cucumber

1/2 cup corn kernels

6 Castelvetrano olives, chopped

Dressing:

juice of 1 lime

2 Tbsp red vinegar

1/4 cup olive oil

2 cloves garlic, pushed through a press

dash salt and fresh pepper to taste

Bring 2 cups water to boil in a small pot. Add the quinoa, pasta and a dash of salt. Simmer for 15 minutes, covered.

Meanwhile cook the lentils in 2 cups water over a very gentle boil, stirring occasionally. The lentils should almost be ready when the quinoa is cooked.

When all the water has been absorbed by the quinoa, flake it with a fork and turn out into a rimmed baking sheet. Spread out evenly and allow to cool. (This keeps the quinoa from getting gummy).

Check the lentils and drain when they are just firm to the bite. Do not overcook them or they will become mushy rather than firm. Let them cool.

Mix the dressing ingredients in a medium bowl. When the quinoa and lentils have cooled to room temperature, add them to the sauce in the bowl, with all the other ingredients. Stir well to mix.

Cook’s Note: I like Puy lentils rather than standard green lentils as they maintain their firm texture much better when cooked. You could also use black lentils.

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