Healthy and Savoury Lentil and Quinoa Salad Bowl

When I first wrote this recipe in 2011, I called it the perfect potluck dish. Hah! Potlucks! Remember those?
Now I just have to call it a Dijon- and balsamic-punched, high-protein meal. It’s not as sweet-and-sour as my variation on Yotam Ottolenghi’s quinoa salad with lime and roasted sweet potatoes, but it’s a bit more on the savoury side – the kind of recipe where you get more and more addicted to the deep flavour with each bite.

You can keep it simple or add some toasted almonds or hazelnuts, or use a nut or seed butter or oil to emphasize the nut flavour. Use whatever salad green you like (watercress and chicory also work well), any fresh herb (parsley, basil, chives, cilantro, the green part of green onions) and any kind of cheese: unpasteurized sheep’s milk cheeses, goat’s milk or cow’s milk feta, vegan cheese, etc.

Get more healthy recipes in my free downloadable Quarantine Cookbook.