Quinoa Lentil Salad

Last weekend, my boyfriend picked up dinner at a local market which included stuffed chicken and a rice salad. The rice salad was so good that I licked my plate clean. He threw the container away before I had a chance to read the ingredients label so I was left with nothing but the reminiscent taste.

As spring is slowly unfolding, light dishes and refreshing flavors are all the craze – at least in my household! The light, fluffy texture of quinoa with textured lentils is the perfect combination. That said, I made a BIG batch of Quinoa Lentil Salad tossed in a red pepper sundried tomato dressing.

Can I get a round of applause because this dish was a smashing success! Good thing I made a little extra… love having leftovers for lunch.

It really goes great with any dish or even by itself – tonight, I had it with salmon seasoned with salt, pepper, dill weed and lemon juice… hot off the grill!

Here is what you’ll need:

  • 1 cup lentils
  • 1 cup quinoa
  • 1 zucchini, minced
  • 1 red bell pepper, minced
  • ¼ cup sundried tomatoes
  • Salt
  • Pepper
  • ¼ cup feta cheese
  • 2 green onions, chopped

For the dressing:

  • 1/2 red bell pepper, roughly chopped
  • ¼ cup sundried tomatoes
  • 1 Tbsp balsamic vinegar
  • 1/3 cup olive oil

Cook the lentils and quinoa according to package. In a medium pan, saute zucchini and half of the red bell pepper for about 5 minutes over medium heat. Set aside.

In a blender or food processor, add red bell pepper, sundried tomatoes, and balsamic vinegar. Puree for 20 seconds. Add the olive oil and blend until smooth.

In a large bowl, combine lentils, quinoa, sautéed veggies, sundried tomatoes and the dressing. Toss to coat. Add salt and pepper to taste.

Allow the dish to chill in the fridge for at least 30 minutes before serving.

Top with green onions and feta cheese. Enjoy!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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