The picture is not wholly appetizing, but trust me, this is good. Perfect for lunch. I liked to eat it as a sandwich by dumping several spoonfuls onto a toasted bread with avocado or hummus.
RECIPE
as adapted by the Nourishing Gourmet
6-8 servings
Salad
6-8 servings
Salad
- 1 cup green lentils, rinsed
- 1/2 cup quinoa, rinsed.
1-2 large tomatoes, cut and cubed into small pieces
4 Persian cucumbers (or 1 1/2 large cucumber)
Handful of Basil (If you're like me, you probably dont' have basil on hand, but it tastes great w/o it.)
Herbs as you like
Dressing
1/4 cup of raw apple cider vinegar (or vinegar of your choice)
1/4 cup of extra virgin olive oil
1/2 teaspoon dry mustard (I used 1 tsp of Trader Joe's grain mustard.)
2 garlic cloves, peeled and put through a garlic press
lots of salt and freshly ground pepper
Extra salt, pepper, vinegar and olive oil, if needed. Add feta or cottage cheese if you want!
1. Cook the lentils and quinoa (I tend to cook it all in one pot for about 20 minutes)
2. Meanwhile, cut the tomatoes and cucumbers and make the dressing.
3. Rinse the cooked lentils and quinoa with cold water.
4. Mixw the vegetables and dressing
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