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Lentils & Quinoa Salad

September 14, 2010

A hint: don’t buy quinoa at the grocery store. Purchase it in bulk at a health food store, you’ll save several dollars. I’ve written about quinoa before, so if you’re curious about this strange word (or even wonder how to pronounce it!) check out this post.

Now to the meat (or non-meat, as the case may be) of this post. Here’s another recipe I like that can stand up to extensive variations, it’s easy, and it’s delicious. I’d make it right now, except that I need to go to the health food store to pick up some more quinoa. Even just reading this recipe makes me hungry for dinner. It’s a real keeper, as some would say.

Lentils & Quinoa Salad

1/2 C. quinoa, well rinsed

1 15 oz. can fat-free broth (chicken or vegetable)

1 C. small brown lentils, cooked

1 tomato, seeed and chopped

1/2 C. fresh or frozen green beans or peas, defrosted

1/2 C. chopped yellow, red, or orange bell pepper

1/2 C. chopped red onion

1/4 C. chopped walnuts

1 t. dried thyme

3 T. red wine vinegar

1/2 t. salt

1/8 t. lemon pepper

1 T. oil

2 T. lightly toasted pine nuts (optional–or more walnuts, if you like)

In a medium saucepan, combine quinoa with broth. Cover and set over medium-high heat until broth boils. Reduce heat to medium and cook until grains of quinoa are pearl-like and al dente, 20-25 minutes. Remove from heat, let covered pot sit for 10 minutes, and then uncover and fluff quinoa with a fork.

While the quinoa is cooking, place onion and vinegar in a large bowl. Allow the onion to soften while you prepare the rest of the ingredients (15 minutes, minimum).

Mix all ingredients together. Allow to stand at room temperature for 20 minutes before serving. Garnish with pine nuts.

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