Quinoa-Bean Salad

You will really enjoy this versatile dish, which makes enough for lunches during the week and a dinner side dish too.

 

Quinoa & Lentil Salad

I made a bunch of quinoa and lentils the other day and this recipe uses up the last of my quinoa. It is really filling and great for a quick lunch, espeically since quinoa packs such a protein punch.

Ingredients:
2 cups soaked and cooked quinoa
1 cup soaked and cooked lentils
1 1/2 to 2 cups soaked and cooked black beans
1 cup frozen corn, rinsed and thawed
1 tomato finely chopped
1/4 cup onion, finely diced
1/4 cup bell pepper, diced
2 tbsp parsley, finely chopped

For dressing:
1/2 cup olive oil, try this one
3-4 tbsp red wine vinegar
1 tbsp chopped fresh basil
3-4 cloves of garlic minced
Sea salt & pepper to taste

How To:
Combine the dressing ingredients in a small bowl and set aside. Combine the remaining ingredients in a large bowl and mix well. Pour the dressing over the quinoa and lentil mixture and mix well.

Comments:
This actually takes a little bit of time, at least 20 minutes due to all the chopping. But, it makes a very large batch that you could store in the refrigerator and have lunches or dinners for a week.

Soaking--Quinoa, lentils, and the black beans should all be soaked to maximize the nutritional benefits. Soak quinoa 12 hours, lentils seven hours, and black beans for 24 hours -- all in warm water with whey, or buttermilk, or lemon juice or vinegar, etc. After soaking, cook and store for future use. 

 

This post was shared at Thank Your Body Thursday, Simple Lives Thursday, Waste Not Want Not Wednesday, and Thank Goodness It's Quinoa.