Quinoa, Lentil & Arugula Salad (Oil-free)
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 2 meals
- Category: Salad
- Cuisine: Vegan
Ingredients
Dressing
- 2 tablespoon vegetable broth
- 2 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon finely minced garlic
- Fresh black pepper
Remaining Ingredients
- 1 1/2 cups quinoa + 3 cups low-sodium vegetable broth or water
- 1 cup green lentils + 3 cups low-sodium vegetable broth or water
- 3 oz arugula
- 2 tablespoon fresh parsley
- 1/4 cup orange bell pepper, diced
- 10-15 grape tomatoes, halved
- Healthy green salt substitute or desired salt
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 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 2 entrees but if you would like to serve it as a side dish, it will serve 4!