Lemony Lentil and QuinoaSalad
Among the many wonderfulthings about quinoa is that it cooks quickly and is substantial without beingheavy, making it the perfect transition dinner from summer to fall.
Makes 6 main-dish servings
6 cups water, divided
1 cup dried green lentils, rinsed
1 cup quinoa, rinsed
1 tsp dried tarragon
1/2 tsp fine sea salt
1/4 tsp freshly cracked black pepper
2 tsp finely grated lemon zest
3 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
3/4 cup thinly sliced green onions
1 cup packed fresh flat-leaf (Italian) parsleyleaves, chopped
1. In a medium saucepan, bring 4 cups (1 L) of the water to aboil over high heat. Add lentils, reduce heat and simmer for about 30 minutesor until tender but not mushy. Drain and let cool completely.
2. Meanwhile, in another medium saucepan, combine quinoa and the remaining water. Bring to a boil overmedium-high heat. Reduce heat to low, cover and simmer for 15 to 18 minutes or until water is absorbed. Removefrom heat and let cool completely.
3. In a small bowl, whisk together tarragon, salt, pepper,lemon zest, lemon juice, oil and mustard.
4. In a large bowl, combine cooled lentils, cooled quinoa andgreen onions. Add dressing and gently toss to coat. Cover and refrigerate forat least 1 hour, until chilled, or for up to 4 hours. Just before serving, addparsley and gently toss to combine. Season with additional salt and pepper to taste.