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Mediterranean Quinoa and Lentil Salad

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"A flavorful, satisfying salad for a quick and easy dinner"

Serves 4-6 | Prep Time Overnight soak and actual prep time 15 minutes | Cook Time 30 minutes

Why I Love This Recipe

I created this dish when I was tired of the same burgers or chicken with a green salad on a warm summer night. It is easy to make the day ahead and just pull out of the refrigerator and serve. It's very flavorful and very satisfying. My carnivore brother even loved it!

Ingredients You'll Need

1 cup quinoa, well rinsed and soaked in water overnight
1 cup of lentils, rinsed and soaked at least 2 hours
1 organic red bell pepper cut in 1/2" chunks
1 organic English cucumber or 3 mini cukes cut in 1/2" chunks
2 organic scallions, chopped, whilte and green parts
4 sundried tomatoes packed in olive oil, chopped
1/2 cup fresh, organic flat leaf parsley, chopped
2 organic lemons juiced
1/4 cup avocado or extra virgin olive oil
1 generous tablespoon spicy brown or wholegrain mustard
Himalayan crystal salt
granulated garlic
chili powder


Drain quinoa and cook in 2 cups of bone broth or vegetable stock for 15 minutes. Set aside in a large mixing bowl.
Drain and boil lentils in water until tender, about 20 minutes. Drain and add to quinoa in mixing bowl.
Add all chopped vegetables, parsley and seasonings to the bowl. I didn't put amounts for the seasonings. Add any that appeal to you and taste as you go.
Juice the lemons into a mason jar, add in the oil and mustard. Shake well and pour over the quinoa, veggie and lentil mixture.
Combine thoroughly and refrigerate.
Serve chilled.

Pairs Well With

I have served this as a main course salad and it is also wonderful with grilled chicken, burgers or sandwiches.

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