QUINOA & LENTIL SALAD
This is a take on an old Ina Garten tabbouleh recipe. I added the lentils for a little extra protein (quinoa, which is actually a seed, not a grain, also has a good amount of protein) and some mint because I love it so much. This is one of my go-tos for a side or a make ahead lunch.
½ cup of quinoa
1 cup chicken or veggie stock
½ cup diced sun blushed (semi-dried) tomatoes
1 Lebanese or pickling cucumber, diced
4 scallions, finely chopped
½ cup finely chopped Italian parsley
½ cup finely chopped mint
¼ cup of cooked lentils
3 Tbsp extra virgin olive oil
3 Tbsp fresh lemon juice
½ teaspoon minced garlic
Rinse and drain the quinoa. Toast in a small, dry frying pan until fragrant.
In a saucepan, bring chicken broth to a boil, stir in the quinoa with a little salt and simmer, covered, until stock is absorbed, about 12 minutes. Fluff with fork and leave covered in pan for another ten minutes. Cover and refrigerate until needed.
In a large bowl, mix together the tomatoes, cucumber, lentils, scallions and herbs. Add in quinoa until salad looks well balanced.
In a small bowl, add the lemon juice in garlic, then slowly whisk in the olive oil. Pour over salad and toss.