Protein-Rich Quinoa Lentil Salad

1. 1

   Rinse and drain lentils. Set a saucepan on high heat and add lentils with 2 cups of water and a pinch of salt. Cover and bring to boil. Simmer until lentils are tender but not mushy, about 30 minutes.

2. 2

   Rinse quinoa in cold water using a sieve. In a large glass bowl with a lid, add rinsed quinoa, a pinch of salt and remaining 1 1/2 cups water. Cover and microwave on high for 12 minutes.

3. 3

   Chop and prep all the other ingredients.

4. 4

   In a small Mason jar, add all the vinaigrette ingredients and shake until emulsified.

5. 5

   Once quinoa is cooked, let it sit for 2-3 minutes and then fluff with a fork. Once lentils are cooked, drain and add to a big mixing bowl.

6. 6

   To assemble the salad, in the bowl with lentils, mix quinoa, chopped onions, pumpkin seeds and chopped cilantro. Top the salad with the dressing, toss to coat, give a taste check and serve.

7. 7

   Notes:

8. 8

   Feel free to add finely chopped red bell peppers for crunch and color.

9. 9

   Instead of pumpkin seeds, you can add almonds or walnuts. I tend to use more pumpkin seeds because for nut allergies in our family.

10. 10

    Store leftover salad in the refrigerator for 2-3 days and enjoy chilled.

* Per serving · 4 servings · Values may vary.