A healthy, protein-packed lentil quinoa salad.
Ingredients
- lentils: 1 cup (dried)
- bay leaves: 2 piece (divided, optional)
- water to cover:
- water: 2 cups
- quinoa: 1 cup
- lemon juice: 3 Tbsp
- honey: 1 tsp
- white wine vinegar: 1 Tbsp
- salt: 0.25 tsp
- olive oil: 3 Tbsp
- ground black pepper: (to taste)
- walnuts: 0.5 cup (toasted, coarsely chopped)
- cranberries: 0.5 cup (to taste, dried)
- crumbled feta cheese: 0.5 cup
- green onion: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Place lentils and 1 bay leaf in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse lentils with cold water until cool, then transfer to a large bowl.
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Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
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Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
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Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.
