I am happy to bring you this recipe from Wendy over at Cooking Quinoa. I first discovered Wendy's site on Twitter and was thrilled to see all the wonderful ways she cooks up quinoa. (Go check out her site for more fantastic recipes!)
I have made this salad on two separate occasions and both times everyone was begging for the recipe.
So friends, (drum roll please) here it is...
Lentil Salad with Quinoa and Maple-Balsamic Vinaigrette
(From Cooking Quinoa)
1 cup lentils, rinsed
1 cup quinoa rinsed
1 bay leaf
1 teaspoon sea salt
1 carrot, peeled and grated
1 red pepper, seeded and diced
1 bunch scallions, chopped (both the green and the white parts)
1/2 cup dried cranberries
1 cup walnuts, chopped and toasted
4 tablespoons balsamic vinegar
6 garlic cloves, minced
juice of 1 lemon
1 tablespoon maple syrup
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
In a large pot, place the rinsed lentils, rinsed quinoa and bay leaf. Cover with 2 1/2 cups water. Bring to a boil, cover and simmer for 20 minutes. Drain any excess water and pour the mixture into a bowl. Add 1 teaspoon sea salt.
Add the carrot, red pepper, scallions, walnuts and cranberries.
Make the dressing by placing the garlic, lemon juice, maple syrup, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a jar. Shake vigorously to emulsify.
Pour over the lentil mixture.
(Recipe used with permission from Cooking Quinoa.)
Featured on: TasteSpotting
Linked to: Whole New Mom, Recipe Lion, Delightfully Dowling, Gooseberry Patch, Jo's Health Corner