AuthorParkash BainsCategory, , DifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time1 hr

Quinoa Lentil Salad with Cumin — Not only will your taste buds love all the different textures and flavours in this dish but your body will also appreciate the fibre and many nutrients such as folate, magnesium, phosphorus, copper, iron and protein just to name a few! It can be served as a salad, entrée or side dish.

 1 cup flat brown lentils; 3 cups water; ½ tsp sea salt
 1 cup quinoa; 2 cups water; ½ tsp salt
 23 cloves minced garlic
 1 tsp cumin seeds
 23 green onions with chives
 1 red bell pepper diced or small strips
 1 orange or yellow bell pepper diced or small strips
 1 tbsp olive oil
DRESSING
 3 tbsp apple cider vinegar
 1 lime – juiced
 2 tbsp toasted pine nuts
 Salt and pepper
 Fresh cilantro - optional
1

Bring 3 cups of water to boil in medium pot with lid. Add washed lentils and salt. Once boiling, reduce heat to medium and set timer for 15 minutes. Place into large mixing bowl to cool.

2

Cook quinoa by adding to boiling water and salt in a covered pot. Once boiling, reduce heat to simmer for 15 minutes. Uncover and fluff with fork. Add to bowl with lentils and set aside to cool.

3

In a small frying pan toast pine nuts on medium heat, stirring regularly for 2-3 minutes until lightly turning colour. Set aside in small bowl.

4

In the same pan add 1Tbs oil and 1tsp cumin seeds. Cook for 1-2 minutes; add garlic, sauté for another 1-2 minutes; add green onions and sauté for 1-2 minutes just to slightly temper the onions.

5

Mix lentils, quinoa, peppers and sautéed onion/garlic together in the bowl.

6

Whisk 2Tbs olive oil, vinegar, lime juice, salt & pepper in small bowl. Add to salad and mix well.

7

Sprinkle with toasted pine nuts and fresh cilantro.

Ingredients

 1 cup flat brown lentils; 3 cups water; ½ tsp sea salt
 1 cup quinoa; 2 cups water; ½ tsp salt
 23 cloves minced garlic
 1 tsp cumin seeds
 23 green onions with chives
 1 red bell pepper diced or small strips
 1 orange or yellow bell pepper diced or small strips
 1 tbsp olive oil
DRESSING
 3 tbsp apple cider vinegar
 1 lime – juiced
 2 tbsp toasted pine nuts
 Salt and pepper
 Fresh cilantro - optional

Directions

1

Bring 3 cups of water to boil in medium pot with lid. Add washed lentils and salt. Once boiling, reduce heat to medium and set timer for 15 minutes. Place into large mixing bowl to cool.

2

Cook quinoa by adding to boiling water and salt in a covered pot. Once boiling, reduce heat to simmer for 15 minutes. Uncover and fluff with fork. Add to bowl with lentils and set aside to cool.

3

In a small frying pan toast pine nuts on medium heat, stirring regularly for 2-3 minutes until lightly turning colour. Set aside in small bowl.

4

In the same pan add 1Tbs oil and 1tsp cumin seeds. Cook for 1-2 minutes; add garlic, sauté for another 1-2 minutes; add green onions and sauté for 1-2 minutes just to slightly temper the onions.

5

Mix lentils, quinoa, peppers and sautéed onion/garlic together in the bowl.

6

Whisk 2Tbs olive oil, vinegar, lime juice, salt & pepper in small bowl. Add to salad and mix well.

7

Sprinkle with toasted pine nuts and fresh cilantro.

Quinoa Lentil Salad with Cumin, Lime and Apple Cider Vinegar Dressing