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Homemade Quinoa Lentil Salad photo

Quinoa Lentil Salad

This Quinoa Lentil Salad is a vibrant, nutrient-packed dish that’s perfect for any meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Healthy
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.25 cups dried lentils (firm variety like green or brown)
  • 2/3 cup dried quinoa (rinsed)
  • 3 cups water
  • 3/4 teaspoon curry powder
  • 8 ounces Brussels sprouts (thinly sliced)
  • 1 cup shallots (thinly sliced)
  • 2 tablespoons olive oil
  • 1/2 cup DeLallo Sun-Dried Peppers (chopped)
  • 1/2 cup scallions (chopped)
  • 1/2 lemon juice
  • to taste salt
  • to taste pepper

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Rinse the lentils under cold water. In a large pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until tender but still firm. Drain and set aside.
  2. Step 2: In a separate pot, rinse the quinoa under cold water. Add the quinoa to the pot with 1 1/4 cups of water and 3/4 teaspoon of curry powder. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
  3. Step 3: While the lentils and quinoa are cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced Brussels sprouts and shallots, sautéing for about 5-7 minutes, or until they are tender and slightly caramelized. Season with salt and pepper to taste.
  4. Step 4: In a large mixing bowl, combine the cooked lentils, quinoa, sautéed Brussels sprouts, and shallots. Add the chopped sun-dried peppers and scallions. Squeeze in the juice of half a lemon and mix well. Adjust the seasoning with salt and pepper as needed.
  5. Step 5: This Quinoa Lentil Salad can be served warm or chilled. It’s perfect for meal prep and can be stored in the refrigerator for several days.

Notes

  • Store leftover salad in an airtight container in the refrigerator for up to 4 days.
  • Add your favorite vegetables or nuts to customize the salad.
  • Reheat gently on the stovetop with a splash of water or olive oil to prevent drying out.