Protein-Rich Quinoa Lentil Salad

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.