Lentil, Quinoa And Orzo Salad Recipe

Name: Lentil, Quinoa And Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1/2 cups Dry French Green Lentils; 1/2 cups Dry Quinoa (I Used 1/4 Cup White And 1/4 Cup Red); 6 cups Water; 1 teaspoon Salt; 1/4 cups Orzo; 2 whole Plum Tomatoes, Seeded And Small Diced; 2 whole Small European Cucumbers, Unpeeled And Small Diced; 1/3 cups Orange Sweet Pepper, Small Diced; 1/4 cups Finely Chopped Fresh Cilantro; 2 Tablespoons Finely Chopped Fresh Parsley; FOR THE DRESSING:; 2 Tablespoons Rice Vinegar; 2 Tablespoons Fresh Lemon Juice; 2 Tablespoons Vegetable Oil (NOT Olive Oil, The Flavor Is Too Strong); 1/4 teaspoons Ground Cumin; 1/8 teaspoons Cinnamon; Salt To Taste

Servings: persons

FOR THE SALAD:
1/2 cups Dry French Green Lentils
1/2 cups Dry Quinoa (I Used 1/4 Cup White And 1/4 Cup Red)
6 cups Water
1 teaspoon Salt
1/4 cups Orzo
2 whole Plum Tomatoes, Seeded And Small Diced
2 whole Small European Cucumbers, Unpeeled And Small Diced
1/3 cups Orange Sweet Pepper, Small Diced
1/4 cups Finely Chopped Fresh Cilantro
2 Tablespoons Finely Chopped Fresh Parsley
FOR THE DRESSING:
2 Tablespoons Rice Vinegar
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Vegetable Oil (NOT Olive Oil, The Flavor Is Too Strong)
1/4 teaspoons Ground Cumin
1/8 teaspoons Cinnamon
Salt To Taste

1
For the salad:
2
Rinse the lentils and quinoa in a colander.
3
In a 3-quart pot, bring the 6 cups of water and salt to a boil. Add the quinoa and lentils. Cook for ten minutes, then add the orzo. Stir well, then cook for another 15 minutes until the orzo is al dente. Do not over-cook. The lentils will be slightly firm at this point, which is perfect for this salad.
4
Pour the mixture into a fine mesh colander and rinse under cool water. Drain well.
5
Put the quinoa, lentils and orzo in a large bowl. Add the tomatoes, cucumbers, pepper, cilantro and parsley and mix lightly.
6
For the dressing:
7
In a small bowl, whisk together the rice vinegar, fresh lemon juice, vegetable oil, cumin and cinnamon. Pour over the salad and toss well. Taste. Add salt as needed to correct flavor.
8
Cover salad and refrigerate for at least one hour, but longer is better. Can be stored for two days under refrigeration.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SALAD:, 1/2 cups Dry French Green Lentils, 1/2 cups Dry Quinoa (I Used 1/4 Cup White And 1/4 Cup Red), 6 cups Water, and more.

Yes, Lentil, Quinoa And Orzo Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil, Quinoa And Orzo Salad

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