Quinoa and Lentil Salad

quinoa lentil pilaf

Fresh and tangy, this salad hits the spot when looking for a light-tasting lunch.  I have made this recipe quite a bit and it’s been a hit with everyone who has tasted it.  You can make it as a side dish, eat it for lunch, or bring it to a neighbourhood barbeque (like I’ve done).  Make sure you rinse the quinoa and lentils before cooking.

You will need:

  • 1 cup quinoa
  • 1 cup red lentils
  • 1-2 red peppers, diced
  • 30 ml (2 tablespoons) olive oil
  • 30 ml (2 tablespoons) tamari
  • 1/4 cup orange juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup raisins
  • 1-2 cloves garlic
  • 1 teaspoon onion flakes
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2-3/4 cup unsalted cashews

Cook quinoa and lentils together for 10 minutes.  You can put them in the cold water, wait to boil, and then keep on medium high.  Drain the quinoa and lentils and let cool.  Typically, I put them in the fridge until they get really cold.

Add the rest of the ingredients and mix well.  The salad is ready to eat; however, you may want to let it sit a while to let the ingredients get to know each other.  The longer it sits, the better it tastes.

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