Ingredients

The following ingredients have 5 Servings
  • Salad:
  • 1/2 cup quinoa, bulgur wheat, or faro
  • 1/4 cup green lentils
  • 1 1/2 cups water
  • 2 cups fresh flat-leaf parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 2 roma tomatoes, diced
  • 1 large cucumber, diced
  • Dressing:
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Combine quinoa, lentils and water in a large saucepan over high heat and bring to a boil. Once boiling, cover and reduce heat to low.
  • Let simmer for 20 minutes, or until quinoa has puffed and absorbed all water and lentils are tender. Season with a pinch of salt.
  • Remove quinoa from heat and let cool.
  • In a large serving bowl, combine tomato, cucumber and cooled quinoa and lentils. Add parsley and mint.
  • In a medium bowl, whisk together olive oil and lemon juice, then season generously with salt and pepper.
  • Pour dressing over veggies and quinoa and toss together gently until combined. Serve immediately or refrigerate for 15-20 minutes to give flavors a chance to develop and blend.