Balsamic Lentil and Quinoa Salad
A simple and delcious balsamic lentil and quinoa salad. To make this recipe your own, add in your favorite roast veggies and top with delicious vegan yogurt for a special treat.
Ingredients
- ½ cup quinoa
- 1 cup chopped red onion
- ½ cup chopped fresh parsley
- 2 cloves, minced
- 1 cup dried brown lentils
- ½ cup mixed cranberries and golden berries
- 3 cups spinach
- ⅓ cup chopped walnuts
- 1 1 yellow pepper
- 3 tablespoons olive oil (optional)
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- Vegan yogurt (optional)
Instructions
- Prepare the quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer, then bringing to a boil with 1 cup water in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
- Bring medium saucepan of water to boil. Add in 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, which is about 20 minutes.
- Preheat oven to 450 degrees. Place yellow peppers, chopped into squares, on a rimmed baking sheet. Drizzle with 1 tbs olive oil. Divide 1 garlic clove among peppers. Sprinkle and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes.
- Stir remaining oil, vinegar, mustard and remaining garlic in a small saucepan over low heat until just warm (do not boil).
- Place warm lentils and quinoa in bowl. Add in yellow pepper, chopped onion, walnuts, dried fruit, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad onto spinach leaves and top with your favorite vegan yogurt; Serve warm.