Description
A simple and delicious quinoa, lentil, and arugula salad that is so easy to make and packed with protein! It is perfect to take on the go or enjoy at home!
Ingredients
Dressing
- 1/4 cup vegetable broth
- 1/4 cup fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, finely minced
- Salt and pepper, to taste
Remaining Ingredients
- 1 1/2 cups quinoa + 3 cups low-sodium vegetable broth or water
- 1 cup dry green lentils + 3 cups low-sodium vegetable broth or water
- 3 oz arugula
- 2 tablespoons fresh parsley, chopped
- 1/4 cup diced bell pepper
- 10–15 grape tomatoes, halved
- Salt and pepper, as needed
Instructions
Dressing
- Stir together the lemon, vinegar, pepper, garlic and vegetable broth. Try and do this first so that you can set it aside as the garlic infuses into the liquid.
Quinoa*
- Rinse quinoa in a fine sieve until water runs clear. Drain, transfer to a pot with your liquid of choice and bring to a boil.
- Once boiling, cover reduce heat to a simmer until water is absorbed, about 15 to 20 minutes.
- Remove from the heat for 5 minutes, then uncover and fluff with a fork.
Lentils*
- Pick over and remove any shriveled lentils, debris, or rocks. Rinse the lentils in a fine sieve and drain. Transfer to a pot with your liquid of choice, cover and bring to a boil.
- Once boiling, reduce heat to a simmer, cover and cook until tender, about 15-20 minutes. If necessary, drain the lentils once cooked before adding it into the salad.
Assembly
- Combine all of the ingredients and toss. Add fresh black pepper and salt to taste.
Notes
- I suggest cooking the quinoa and lentils at the same time to cut down the cooking time.
- Keep in mind that the lentils will double or triple in volume during cooking.
- This meal is meant to be for 4 entrees but if you would like to serve it as a side dish, it will serve 8!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad, Entree
- Cuisine: Vegan, Gluten-free