• Cooking Time: 30
• Servings: 8-10
• Preparation Time: 10
• 1 cup small green lentils
• 1 cup quinoa
• (or you can use wild rice)
• 2 cups fresh or frozen corn niblets
• 1 sweet red pepper
• 1 jalapeno
• 1/2 chopped fresh parsley
• 1/4 cup chopped fresh chives, green onions or shallots
• 1/2 c crumbled feta cheese
• 2 TBSP fig jam, or Can also add chopped dried figs or dates- gives it a sweet touch!
• Dressing:
• 2.5 TBSP rice vinegar
• 2 cloves garlic minced or crushed
• 1/2 tsp salt
• fresh cracked pepper
• 3 TBSP olive oil

1. Rinse lentils and bring to a boil in a large pot. Cover and simmer 25-30min. Drain well, cool.
2. Set oven to broil. In oven proof pot toast quinoa in oven for a couple minutes, or until it begins to turn golden brown. This brings out the flavour of the quinoa.
3. Remove from oven, fill pot of quinoa with water and boil- just like pasta- for 10min, or until "al, dente". Drain well and cool.
4. Combine all salad ingredients into large bowl and toss
5. Make dressing. Incorporate into salad and serve!

Canadian living combined with star chef MOM= brilliant meals. Mom added and subtracted a few ingredients eh voila, unsurprisingly produced the best quinoa salad I have yet to come across. She recommended adding figs to the mixture, I actually added fig jam and really loved it. Give it a try!