Ingredients:

  • 1 cup (170g) White or Tri-color Quinoa, thoroughly rinsed
  • 0.5 cup (100g) Canned Brown Lentils, rinsed and drained
  • 1.75 cups (415ml) Vegetable Broth
  • 0.5 tsp (3g) Sea Salt
  • 1 cup (150g) English Cucumber, finely diced
  • 1 cup (150g) Red Bell Pepper, finely diced
  • 0.5 cup (75g) Carrots, shredded
  • 0.5 cup (60g) Red Onion, minced
  • 0.5 cup (30g) Fresh Flat-leaf Parsley, finely chopped
  • 0.25 cup (15g) Fresh Mint, finely chopped
  • 0.25 cup (60ml) Extra Virgin Olive Oil
  • 0.25 cup (60ml) Freshly Squeezed Lemon Juice
  • 1 tbsp (15ml) Apple Cider Vinegar
  • 1 clove (3g) Garlic, grated into a paste
  • 1 tsp (5g) Dijon Mustard
  • 0.5 tsp (3g) Black Pepper
  • 0.5 cup (60g) Dried Cranberries

Instructions:

  1. Place it in a fine mesh sieve and run cold water over it until the bubbles and foam disappear. Note: This removes the bitter saponins.
  2. In a medium saucepan, toast the dry quinoa over medium heat for 3 minutes until it smells nutty.
  3. Add the vegetable broth and sea salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
  4. Remove from heat and let sit, covered, for 10 minutes. Spread the cooked grains on a flat baking sheet to cool completely to prevent the vegetables from softening.
  5. In a small jar or bowl, whisk together the olive oil, lemon juice, apple cider vinegar, garlic paste, Dijon mustard, and black pepper until emulsified.
  6. In a large mixing bowl, combine the cooled quinoa, drained lentils, cucumber, bell pepper, carrots, onion, parsley, mint, and dried cranberries.
  7. Pour the dressing over the salad and toss thoroughly to ensure even distribution.