1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1 Tbsp olive oil
1 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
6 green onions, chopped
Fresh cilantro leaves, chopped
1. Place quinoa and 1 1/4 cups water in a microwave safe bowl that has a lid and microwave on high for 9 minutes. Let it sit for 2 minutes and then stir with a fork. Set aside for it to cool.
2. Meanwhile place lentils and 2 cups water in a medium saucepan and bring to a boil. Simmer for about 20 minutes (or until lentils are tender but not mushy). Drain and cool.
3. In a small bowl whisk together the Dijon mustard and the vinegar. Slowly add the olive oil and whisk well. Add garlic powder, lime zest and salt and pepper to taste and whisk.
4. In a medium bowl combine the quinoa, lentils, green onions and cilantro. Pour dressing over the salad, toss to coat and serve!
Nutrition: 1/6 of recipe / Calories 137/ Total Fat 3.4 g / Saturated Fat 0.4 g / Cholesterol 0 mg / Sodium 218 mg / Carbohydrates 20.8 g / Fiber 3.2 g / Sugar 0.7 g / Added Sugar 0 g / Protein 6.4 g
Adapted from: https://www.foodnetwork.com/recipes/melissa-darabian/lentil-quinoa-salad-recipe-1921656