Cranberry Lentil And Quinoa Salad
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
40
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Lentil (dried)2 cups
Water1 cup
Quinoa3 tbsps
Lemon Juice1 tsp
Honey1 tbsp
White Wine Vinegar1 tsp
Salt3 tbsps
Olive Oil1 cup
Crumbled Feta Cheese1 small
Green Onion (finely chopped)Directions:
1
Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil
2
Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf
3
Rinse with cold water until lentils cool and transfer to a large bowl
4
Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan
5
Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes
6
Rinse quinoa with cold water until cool, discarding bay leaf
7
Stir quinoa into lentils
8
Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds
9
Stir honey into juice until dissolved
10
Add vinegar and salt; whisk in olive oil and season with black pepper
11
Pour lemon juice mixture into lentils and quinoa
12
Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad
13
Toss to coat
14
Refrigerate until chilled, about 1 hour