*Originally posted September 11, 2013
As a creature of routine, I traditionally hate the month of September, mostly because I have a new routine that I am not used to as do the 20 students in my class. Everyone is a hot mess in these parts. I am trying really hard to eat healthy and cut back on sugar, but it is challenging. I really liked this salad. It comes from Melissa D’Arabian, but I changed the part about microwaving the quinoa and lentils. A) Gross and B) I don’t own a microwave.
- 1/2 cup quinoa
- 1 1/4 cups water, plus 2 cups
- 1/2 cup lentils
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup vegetable oil
- 1/4 teaspoon garlic powder
- 1 lime, zested
- Kosher salt and freshly ground black pepper
- 2 green onions, chopped
- 1 tablespoon chopped fresh cilantro leaves
Cook quinoa and lentils according to package instructions. Drain and cool. In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste. To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.