1 1/4 cup French green lentils
4 2/3 cups water, divided
1/3 cup quinoa
1 large portabella mushroom, stem removed, diced medium
1 red pepper, diced small
1 large tomato, diced medium
3 green onions, sliced
¼ cup parsley, minced
2 cloves garlic, minced
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
½ teaspoon dried oregano or 1 ½ teaspoons minced fresh oregano
Pinch cayenne pepper
Sea salt and pepper to taste
Mixed salad greens
Check lentils for stones, then rinse. Place in 4 cups of water and bring to a boil; cook for 25 minutes. Lentils should still be somewhat ï¬rm. While the lentils cook. Bring quinoa to a boil in 2/3 cup water; cover and simmer for 20 minutes. Allow to cool. In a large bowl, toss together the mushrooms, pepper, tomato, onions, and parsley.
In a separate small bowl add the garlic, olive oil, vinegar, mustard, oregano, and cayenne and whisk thoroughly. When lentils and quinoa are done, drain well, and add to the mixed vegetables. Pour dressing over the salad, add salt and pepper to taste, and stir gently. Serve over a bed of greens.
From the Co-op Cookbook
Nutrition & Tips
- This salad is great if you make it ahead of time, giving it plenty of time for the flavors to meld before serving. Serve with a nice crusty loaf of bread.
- The small French green lentils hold their shape better then the larger green lentils.
- This recipe provides about 50% of your daily ï¬ber needs and is packed with vitamins and minerals including calcium and iron and provides a complete source of protein.