Ingredients
The following ingredients have 7 Servings
- 1 cup uncooked quinoa
- 4 cups water (divided)
- ½ cup dried lentils
- 1 yellow pepper (diced)
- 1 red pepper (diced)
- 1 cup grape tomatoes (quartered)
- 1 cup sugar snap peas. Ends trimmed and chopped into 3 or 4 pieces depending on the size of snap pea
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic (minced)
- 1 5 ounce container crumbled feta cheese
Instruction
- Place quinoa is fine mesh colander and rinse with cold water. Let sit for a few minutes.
- Place 2 cups water in saucepan and bring to a boil. Add quinoa and bring back to a boil. Reduce heat to low, cover and simmer 20 minutes until all liquid is absorbed.
- Place quinoa, diced peppers, snap peas and tomatoes in a large bowl.
- Place lentils in same fine mesh colander and rinse with cold water making sure to discard any debris.
- Place lentils in a saucepan with remaining 2 cups water. Simmer over low heat for 25-30 minutes until lentils are soft but not mushy. Drain and set aside to cool. Once cooled, add lentils to the same large bowl.
- In a small bowl, mix together oil, vinegar, salt, pepper and garlic. Pour over salad. Top with feta cheese. Refrigerate until ready to serve.
