Cranberry Lentil and Quinoa Salad
A healthy, protein-packed salad.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1cup dried lentils
- 2bay leaves, divided
- water to cover
- 2cups water
- 1cup quinoa
- 3tablespoons lemon juice
- 1teaspoon honey
- 1tablespoon white wine vinegar
- ¼teaspoon salt
- 3tablespoons olive oil
- ground black pepper to taste
- ½cup coarsely chopped walnuts, toasted
- ½cup dried cranberries, or to taste
- ½cup crumbled feta cheese
- 1small green onion, finely chopped
Instructions
Step 1
Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.Step 2
Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.Step 3
Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.Step 4
Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.