Quinoa and Lentil Salad

Quinoa and Lentil Salad

Ingredients

1/2 cup quinoa, well rinsed
1 (14.5 oz.) can vegetable broth
1 cup canned small brown lentils, cooked
1 tomato, seeded and chopped
1/2 cup frozen cut green beans, defrosted
1/2 cup chopped orange bell pepper
1/2 cup chopped red onion
1/4 cup chopped walnuts
1 tsp. dried thyme
3 Tbsp. red wine vinegar
1/2 tsp. salt
1/8 tsp lemon pepper
1 Tbsp. canola oil
2 Tbsp. lightly toasted pine nuts (optional)

How we make it

In a medium saucepan, combine the quinoa with
the broth. Cover and bring to a boil over medium-
high heat. Reduce heat to medium and
cook until the grains of quinoa are slightly al dente,
about 20-25 minutes. Remove from the heat, let the
covered pot sit for 10 minutes, then uncover and fluff
with a fork.

Place the cooked quinoa in a mixing bowl. Add the
lentils, tomato, green beans, pepper, red onion,
walnuts and thyme.

In a small bowl, mix together the vinegar and salt
until the salt dissolves. Whisk in the lemon pepper
and oil. Pour the dressing over the salad and mix
with a fork to combine.

If possible, allow the salad sit at room temperature
for about 20 minutes before serving. Or, cover and refrig-
erate for up to 24 hours. Garnish with lightly toasted
pine nuts, if desired.

Makes 12 servings, 1/2 cup per serving.

Per serving: 80 calories, 3.5 g total fat (0 g satu-
rated fat), 10 g carbohydrate, 3 g protein, 2 g dietary
fiber, 170 mg sodium.


Adapted from “Something Different”, written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.