Lentil and Quinoa Salad

I made this on a Sunday and loved having it for lunch all week. Very refreshing! Add protein by adding chicken, cheese or boiled eggs. Mix it up by adding a different ingredient each day!

2 cups uncooked lentils

1/2 cup quinoa

Chop vegetables:

1 bell pepper, or equivalent multicolor small ones (really pretty!)

1/2 red onion

1 large cucumber, seeded

2 medium tomatoes, seeded

2 cups fresh kale or spinach

For the Dressing:

1/3 cup olive oil

1 clove garlic, minced fine or pressed

1/4 cup tahini

2 Tablespoons white vinegar

Juice of 1 lemon

1 teaspoon ground cumin

1 1/2 teaspoon salt (to taste)

1 teaspoon ground black pepper

INSTRUCTIONS

 

Cook lentils as directed on the package, until tender. Drain and cool completely.

Rinse quinoa and cook as directed on the package. Cool.

In a large bowl, add the cooked lentils and quinoa, chopped veggies, and parsley. Mix to combine.

Add dressing ingredients to a jar; Shake to mix thoroughly. Pour over salad, toss to combine.

Serve immediately.

Store in an airtight container in the fridge for up to 4 days.