Quinoa Lentil Salad

I can’t believe I don’t have a picture of this dish! The quinoa, lentils, and arugula in a simple balsamic-dijon vinaigrette is such a perfect potluck dish. Whole grains, protein, greens and a mild flavouring that is best served at room temperature makes for a nourishing, make-in-advance dish that won’t intimidate anyone who doesn’t like strong flavours or spices.

Ingredients:

2/3 cup dry green or brown lentils

1 cup quinoa

2 cups water

1 yellow or red sweet pepper, finely diced

1 shallot, finely chopped

1/2 bunch of arugula, coarsely chopped

1/4 cup extra-virgin olive oil

1 tbsp balsamic vinegar

1 tsp dijon

80 grams feta cheese, crumbled (optional)

1/4 cup fresh mint, finely chopped

salt and pepper to taste

Instructions

1. Rinse the lentils and cook them in a saucepan of boiling salted water, about 30 min until tender but still somewhat firm. Drain, discard the liquid and set aside the lentils.
2. Cook the quinoa in the water then let it cool down 10 minutes.
3. Prepare the vegetables: Seed, core and dice the pepper; finely chop the shallot; coarsely chop the arugula. Place the vegetables in a large bowl. Add the lentils and quinoa to the bowl.
4. In a small bowl, whisk together the oil, balsamic vinegar, mustard, salt, and pepper. Pour over the salad. Gently toss to combine. Coarsely crumble the feta cheese and add it on top of the salad. Sprinkle with the finely chopped mint then serve.