Cranberry Lentil and Quinoa Salad
Description
This vibrant lentil quinoa salad has a delicious lemon-honey dressing. Crumbled feta adds a salty zing, while the dried cranberries and walnuts add texture.
Ingredients
•
1 cup dried lentils
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2 bay leaves, divided
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water to cover
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2 cups water
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1 cup quinoa
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3 tablespoons lemon juice
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1 teaspoon honey
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1 tablespoon white wine vinegar
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1/4 teaspoon salt
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3 tablespoons olive oil
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ground black pepper to taste
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1/2 cup coarsely chopped walnuts, toasted
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1/2 cup dried cranberries, or to taste
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1/2 cup crumbled feta cheese
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1 small green onion, finely chopped
Directions
1
Place lentils and 1 bay leaf in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse lentils with cold water until cool, then transfer to a large bowl.
2
Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
3
Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
4
Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.