Lentil Quinoa Salad

15 Aug

We’ve all had “those” weekends. Those weekends when you are reunited with your best friends and you pretend like you are in college again – living on five hours of sleep a night, rocking it out on the dance floor (with a little liquid encouragement), chowing down on late night pizza while gathering around the kitchen table and laughing until tears  come out of your eyes. That weekend just happened for me. And I’m still recovering…with the help of this delicious bowl of superfood.

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Packed with TONS of fiber and protein from the lentils and quinoa, this salad will leave you filled up and energized for hours. The avocado loads you up with some omega-3’s and the tomatoes give you a refreshing pop of color and a dose of vitamin C.

I LOVE Trader Joe’s precooked lentils. I stocked up on them last time I was in Chicago. They are so easy to add to soups or salads and make throwing this dish together a breeze. If you are unlucky like me and don’t have a Trader Joe’s nearby this dish requires one additional  step of cooking the lentils.

Lentil Quinoa Salad

Makes 4 servings

2 teaspoons vegetable oil

1 cup uncooked quinoa

1 1/2 teaspoon cumin, divided

1/2 teaspoon coriander

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 plus 1/8 teaspoon chile powder, divided

2 cups cooked lentils

1/4 cup lemon juice

1 teaspoon garlic, minced

1 teaspoon agave nectar

2 teaspoons vegetable oil

Salt and pepper to taste

1/2 cup grape tomatoes, halved

2 avocados, cubed

1. Heat vegetable oil in a small saucepan over medium-high heat. Add quinoa, 1/2 teaspoon cumin, coriander, garlic powder, onion powder, and 1/4 teaspoon chili powder. Heat, stirring frequently, until quinoa is lightly toasted, about 3 minutes. Add 2 cups of water. Bring to a boil. Cover pot and reduce to a simmer for 15-20 minutes until all water is absorbed.

2. While the quinoa is cooking, in a small bowl whisk together lime juice, 1 teaspoon cumin, 1/8 teaspoon chili powder, minced garlic and agave nectar until combined. Whisk in vegetable oil. Season with salt and pepper to taste.

3. Add the cooked lentils to the cooked quinoa. Toss lightly with dressing to taste (I used about 6 tablespoons of dressing). Top with avocado and tomato before serving.

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Just a snapshot of one of the many laughs we had over the weekend.

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One Response to “Lentil Quinoa Salad”

Trackbacks/Pingbacks

  1. Smashed Salmon Salad | deliciousbalance - August 21, 2013

    […] of the reminiscing about college that I did last weekend really got me in the mood for one of my favorite meals from college…the Smashed Salmon […]

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