The Pioneer Woman Tasty Kitchen
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Protein-Rich Quinoa Lentil Salad

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Level: Easy

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Description

A vegan quinoa and lentil salad that is full of protein-rich ingredients and is made flavorful by an easy homemade vinaigrette

Ingredients

  • ½ cups Dry Brown Or Green Lentils
  • 3-½ cups Water, Divided
  • ½ cups Quinoa
  • FOR THE VINAIGRETTE:
  • ½ teaspoons Dijon/whole Grain Mustard
  • 1 teaspoon Tahini
  • 2 Tablespoons Red Wine Vinegar
  • ¼ cups Extra Virgin Olive Oil
  • ¼ teaspoons Garlic Powder
  • 1  Lime, Zested
  • Salt And Freshly Ground Black Pepper
  • For Assembling The Salad
  • ¼ cups Chopped Red Onions
  • ¼ cups Pumpkin Seeds (toasting Suggested)
  • 1 Tablespoon Chopped Fresh Cilantro Leaves

Preparation

Rinse and drain lentils. Set a saucepan on high heat and add lentils with 2 cups of water and a pinch of salt. Cover and bring to boil. Simmer until lentils are tender but not mushy, about 30 minutes.

Rinse quinoa in cold water using a sieve. In a large glass bowl with a lid, add rinsed quinoa, a pinch of salt and remaining 1 1/2 cups water. Cover and microwave on high for 12 minutes.

Chop and prep all the other ingredients.

In a small Mason jar, add all the vinaigrette ingredients and shake until emulsified.

Once quinoa is cooked, let it sit for 2–3 minutes and then fluff with a fork. Once lentils are cooked, drain and add to a big mixing bowl.

To assemble the salad, in the bowl with lentils, mix quinoa, chopped onions, pumpkin seeds and chopped cilantro. Top the salad with the dressing, toss to coat, give a taste check and serve.

Notes:
• Feel free to add finely chopped red bell peppers for crunch and color.
• Instead of pumpkin seeds, you can add almonds or walnuts. I tend to use more pumpkin seeds because for nut allergies in our family.
• Store leftover salad in the refrigerator for 2–3 days and enjoy chilled.

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