This is one of my favorite summer recipes this year. I eat it as a meal, so one recipe equals two servings for me. If you serve it as a side, you’ll probably get more like 4-6 servings.
- 1/2 c. uncooked lentils
- 1 1/2 c. bone broth or water
- 1/2 c. uncooked quinoa
- 1 c. bone broth or water
- 1 med. cucumber, diced
- 1 sm.-med. bell pepper, diced (red is best, but I use whatever color I have available)
- 1/4 red onion, chopped
- 2 Tbsp. fresh cilantro, chopped
Wash lentils and then soak for a few hours. Cook them in 1 1/2 c. bone broth or water (if using water, add a bay leaf). Set aside and allow to cool. Rinse quinoa well and cook in 1 c. bone broth or water. Set aside and allow to cool.
Meanwhile, chop cucumber, pepper, onion and cilantro. When the lentils and quinoa are cooled, add veggies and mix well.
Dressing:
- 3 Tbsp. extra virgin olive oil
- 1-2 tsp. lemon zest
- 2 Tbsp. fresh-squeezed lemon juice
- 1 garlic clove, minced
- 1 tsp. Dijon mustard
- 1 tsp. honey
- salt and pepper, to taste
Whisk together dressing ingredients. Stir into the salad.
Allow to chill for several hours before serving. This is probably the most important step! You really want those flavors to meld or the salad won’t taste right.
Note: You can change out the veggies–maybe tomatoes or broccoli. You could even add some cheese. Just make sure that the proportions stay the same so you don’t end up with a dry, unwanted salad languishing in the depths of your refrigerator.