cranberry lentil and quinoa salad

Ingredients

• Servings: 12
• salad:
• 1 cup dried lentils
• 2 bay leaves, divided (optional)
• water to cover
• 2 cups water
• 1 cup quinoa
• dressing:
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• ground black pepper to taste
• 1/2 cup coarsely chopped walnuts, toasted
• 1/2 cup dried cranberries, or to taste
• 1/2 cup crumbled feta cheese
• 1 small green onion, finely chopped

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. rinse with cold water until lentils cool and transfer to a large bowl.
• 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.
• 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.
• mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. toss to coat. refrigerate until chilled, about 1 hour.