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Brown Lentil, Quinoa and Parsley Salad
The beauty of a salad like this is that it's easily adaptable to suit both your preferences and what vegetables you happen to have on hand.
Ingredients
- 1/4 cup diced red onion
- 2 cups cooked brown lentils
- 1 cup cooked quinoa
- 4-inch length English cucumber, diced
- 1 medium tomato, cubed
- 1/2 carrot, diced
- 1/2 celery stalk, diced
- 1 red pepper, diced
- 2 big handfuls parsley, finely chopped
- freshly ground pepper, to taste
- 1/4 tsp kosher salt
How To Make This Recipe
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Soak the diced onion in a small bowl of cold water for 20 minutes or so, or while you're assembling the rest of the ingredients. Drain.
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Combine all ingredients in a big bowl. Toss with the Cumin Vinaigrette below, starting with several tablespoons and then adding more until all the salad components are nicely coated but not wet. Taste and adjust seasonings as required.