Crispy Quinoa and Lentil Salad

Quinoa and lentils are a great base for a salad, providing a hearty and protein-packed foundation. This salad is especially flavorful thanks to the addition of diced red bell pepper, cucumber, and red onion. A tangy lemon-olive oil dressing brings it all together, making this salad a refreshing and satisfying meal.

The inspiration for this crispy quinoa and lentil salad came to me on a hot summer day. I was looking for a light and refreshing meal that would be easy to make and pack for lunch. I had some leftover quinoa and lentils in the refrigerator, and I thought, why not combine them into a salad? I added some diced red bell pepper, cucumber, and red onion for crunch and flavor, and dressed it with a simple lemon-olive oil dressing. The salad was a hit, and it's now one of my go-to summer recipes.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup quinoa
• 1/2 cup green lentils
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Rinse the quinoa and lentils under cold water.
2. In a medium saucepan, combine quinoa, lentils, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, or until liquid is absorbed and quinoa is crispy.
3. In a large bowl, combine cooked quinoa and lentils with red bell pepper, cucumber, red onion, and parsley.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over salad and toss to combine.
5. Serve the salad at room temperature or chilled.
6. Enjoy your crispy quinoa and lentil salad!

Why It Works

• The combination of quinoa and lentils provides a hearty and protein-packed base for the salad.
• The diced red bell pepper, cucumber, and red onion add crunch and flavor.
• The lemon-olive oil dressing is tangy and refreshing, and it brings all the flavors together.