LENTIL & QUINOA SALAD RECIPE
2 Cups Cooked Quinoa
2 Cups Cooked Green or Red Lentils
Raw Grated Carrots
Steamed Broccoli Flowers
1/4 Cup Raw Shallots finely chopped
2 Tablespoons Dijon Mustard
Lemon Juice: 1/2 squeezed
1/3 Cup Olive Oil
1/4 Cup Raw Chopped Italian Parsley
Salt & Pepper to taste
- Whisk together shallots, mustard, and lemon juice. Add the olive oil slowly, whisking until well-blended. Season with the salt and pepper. Set aside.
- Mix the cooked quinoa and lentils with chopped parsley in a large bowl.
- Top salad with raw grated carrots, and broccoli flowers.
- Pour the dressing over the salad, and mix well.
- Serve warm or cold.
Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.
Copyright 2016 Irene Pastore and Tour De Core.com
If you’re wheat, or gluten sensitive, fast cooking Quinoa offers a delicious alternative.
Quinoa, like Buckwheat are known as pseudo grains, meaning they look like grains such as rice and wheat. Pseudo grains behave like true grains because they can be ground into a flour, consumed as a warm breakfast cereal, or prepared as a delectable side dish. Unlike true grains, Quinoa and Buckwheat do not contain gluten. Read the rest of this entry