Lentil-Quinoa Salad with Lemon-Basil Dressing
  • Cooking Time: 15 (+7-10 minutes more if using tofu)
  • Servings: 8-10 (1 cup servings)
  • Preparation Time: 10
  • 1 1/2 cups uncooked quinoa
  • 3 cups organic vegetable broth
  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoons salt, divided
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 cup chopped fresh basil (or cilantro or parsley or a few handfuls of chopped carrot tops)
  • 2 teaspoons grated lemon rind (optional- I often leave it out)
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic scapes (or 3 garlic cloves), minced
  • 1 zucchini, sliced (and each slice cut in quarters)
  • 1/2 pattypan, sliced and chopped into bite-size chunks
  • 2-3 rabioles (or radishes or 1 carrot or 1 cucumber), sliced into bite-sized chunks (optional)
  • 1 tomato, chopped (you can add a second one if you have one)
  • 2-3 green green onions, chopped (or 1/4 onion, peeled and chopped finely)
  • 1 (15-ounce) can lentil (or bean of your choice), rinsed and drained
  • 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes (optional- I often leave it out)
  1. Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
  2. If using tofu: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
  3. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, dijon mustard, lemon, lemon rind (if using), garlic, basil and pepper in a large bowl; stir with a whisk until blended. Stir in quinoa.
  4. Add the chopped tomato, green onions, chopped pattypan squash, chopped zucchini, and lentils to quinoa mixture; stir gently to combine.
  5. Store, covered, in refrigerator until ready to serve.
FEATURING: Pattypan squash, zucchini, rabioles (or carrot or cucumber), basil (or cilantro or parsley or carrot tops), garlic scapes (or garlic) and green onions (or onion). A light and refreshing salad that tastes like summer. Adjust it based on any vegetables (great with snap peas, for instance) or bean you have at hand.