Quinoa Lentil Power Bowl (Print Version)
# Ingredients:
→ Salad Base
01 -
Half cup of dry green or brown lentils
02 -
One cup of raw quinoa
→ Fresh Vegetables & Herbs
03 -
Red onion, half, finely diced
04 -
Diced small red bell pepper
05 -
Two tomatoes, seeds removed and chopped
06 -
Cucumber, half, cut into small chunks
07 -
Half cup of finely chopped fresh parsley
→ Dairy
08 -
Half cup of crumbled feta
→ Zesty Dressing
09 -
Half cup of premium olive oil
10 -
Quarter cup of juice from one fresh lemon
11 -
One teaspoon of lemon zest
12 -
One tablespoon of Dijon mustard
13 -
One garlic clove, finely chopped or grated
14 -
Half teaspoon of sea salt
# Instructions:
01 -
First, get a big pot of heavily salted water boiling. Throw in both quinoa and lentils, letting them simmer together for around 15 minutes until lentils are soft but not mushy. Once done, pour them into a fine mesh strainer and run cold water over them to cool things down. Shake the strainer well to get rid of extra water.
02 -
As your grains are cooking, whip up your dressing. Mix the olive oil, lemon juice, zest from the lemon, Dijon, chopped garlic, and salt in a container or small bowl. Stir everything until it's completely mixed and put it aside so the flavors can blend together.
03 -
Grab a big bowl and add your cooled quinoa and lentils. Mix in the diced onion, chopped bell pepper, diced tomatoes, cucumber chunks, feta, and parsley. Drizzle your dressing all over and gently toss until everything's coated nicely. Give it a taste and add more salt or some pepper if needed.
04 -
You can eat your salad right now, or you can keep it in the fridge in a sealed container for up to 5 days.
# Notes:
01 -
To save time, try using a 14 oz. can of already cooked lentils instead. Just rinse them off and toss them right in.
02 -
No fresh garlic around? Just swap in half a teaspoon of garlic powder for your dressing.