Quinoa and Lentil Salad Tasty Recipes

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Quinoa and Lentil Salad

"A salad made with a superfood! It's light, sparkling, and full of taste. Not to mention, it is easy to make. You can sub honey for the agave nectar."

Ingredients :

1 half cups quinoa
three cups water
1/2 cup dry lentils
2 cups water
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon agave nectar
sea salt and floor black pepper to taste
1 small carrot, chopped
half of cucumber, chopped
2 green onions, chopped
half of yellow bell pepper, chopped

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

Bring the quinoa and six cups water to a boil in a big pot. Reduce heat to medium-low, cowl, and simmer until the quinoa is tender and the water has been absorbed, 15 to twenty minutes. Run under bloodless water to chill; drain. Pour right into a big bowl.
Meanwhile, bring the lentils and a pair of cups water to a boil in a separate saucepan. Reduce heat to medium-low, cowl, and simmer till the lentils are smooth, 15 to twenty mins. Run underneath cold water to chill; drain any extra moisture.
Whisk the rice vinegar, olive oil, lemon juice, and agave nectar together in a bowl until well included. Season with sea salt and black pepper. Pour the dressing over the quinoa and stir to coat calmly. Add the lentils, carrot, cucumber, green onions, and yellow bell pepper; stir until flippantly mixed. Serve right away.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, cook it calmly, and make easy-up simpler.

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