To go along with our Hearty Whole Grain Basil Bread and Brown Butter Parmesan Chicken Penne we made a lentil quinoa salad.

Lime zest in the dressing gave the vinaigrette a bold flavor along with the fresh cilantro. It was a delicious, refreshing, summer salad!

Lentil Quinoa Salad
(Recipe from foodnetwork.com)
Serves 4

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 tsp. Dijon mustgrard
2 Tbsp. red wine vinegar
1/4 cup vegetable oil
1/4 tsp. garlic powder
1 lime, zested
Salt and freshly ground black pepper
2 green onions, chopped
1/4 cup. chopped fresh cilantro leaves

Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little “pop” upon biting.

Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water unitl the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt and paper – to taste.

To assemble the salad: in a medium salad bowl, mix the quinoa, lentils, green oninos and cilantro. Top the salad with the dressing, toss to coat and serve. (If you have the time, let is sit – mixed together – in the fridge for 30 minutes so that the lentils and quinoa absorb the dressing).