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Side dishe for 4

Quinoa Lentil Salad

Combine cooked quinoa, lentils, kale, vegetables, and almonds with a lemon-mustard dressing for a filling salad.

$1.82per serving $
30 minstart to table
4servings

AmericanVegetarianVeganDairy-freeBudgetSide dishesLunchesSummer

Ingredients

  • 1/3 cup sliced almonds
  • 1/2 cup dry quinoa
  • 3/4 cup water
  • 14 oz canned lentils
  • 2 cups finely chopped kale
  • 2 roma tomatoes
  • 1/2 shredded carrots
  • 1/3 cup finely diced red onion
  • salt and pepper (optional)
  • 2 lemons and approx. 1 tsp zest
  • 2 cloves fresh garlic
  • 1/3 cup avocado oil
  • 1 1/2 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt
  • 3/8 tsp dried oregano leaves (optional)
  • 1/4 tsp black pepper

Steps

  1. Toast the almonds in a dry skillet over medium heat for 3 minutes, then set them aside.
  2. Rinse the quinoa, combine it with the water in a small saucepan, and simmer covered for 15 minutes.
  3. Let the quinoa cool for 5 minutes, then fluff it with a fork.
  4. Whisk the lemon juice and zest, minced garlic, avocado oil, vinegar, mustard, salt, pepper, and oregano in a bowl.
  5. Toss the quinoa, drained lentils, kale, tomatoes, carrots, onion, and almonds with the dressing.
  6. Let the salad stand for 2 minutes before serving.

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