Cranberry Lentil and Quinoa Salad
A healthy, protein-packed salad.
- Serves: 12 persons
- 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
Step 1Place 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 2Bring 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 3Heat 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 4Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.