This is seriously my first quinoa recipe, like for real. I know this is a healthy food blog, but even I was skeptical on quinoa for a while. I mean even the name quinoa, pronounced keeen-waaaah it just comes off as persnickety and pretentious.... right?! Oh I'm sorry it not quinoa, it's keeen-wah. Excuse me fancy pants!
But I got around to finally trying it... kind of liked it. But then I cooked it the right way, toasting and then cooking in vegetable broth- Game changer. I will also tell you my mom always made rice with water and a pat of butter, also boring... I was raised like that. But hot damn what a difference this makes.
Not just that but hello- I am sure everyone and their sister has told you... quinoa is the shit. So healthy for you and, you know what, it totally is! Not only is this a whole grain, it packs a protein and fiber punch! Then to further add to that I added in a blend of lentils. It's a little party in your intestines... but damn this will keep you full for a WHILE!
I also have been reading a couple vegetarian blogs for a while now and I have been amazed at the options for protein in the plant based world. So while animal proteins have saturated fat, there is none of that here! This is perfect for a meatless monday, as a side, or for me I loved this atop a bed of lettuce for lunch.
Also hello gluten free eaters- rejoice in this amazing protein packed salad! You can enjoy all you want since this baby is also gluten free!
What you need1 cup lentil mix (I used a multicolor lentil blend, I like colors)
1 cup tri color quinoa
3 1/4 cups vegetable broth
1 orange bell pepper, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 large red onion, diced
Dressing1/3 cup lemon juice
1/3 cup basil leaves.
1/3 cup extra virgin olive oil
How to make it
1- Rinse quinoa, drain, and toast in pan on medium high heat with a little extra virgin olive oil in the pan.
2- Once quinoa is fragrant and is slightly darker in color add in 2 cups of vegetable broth.
3- Cook lentils in 1 1/4 cup vegetable broth on medium heat. I added less broth so they would cook less and have a little more bite.
4- Once quinoa and lentil are cooked let them cook to room temperature.
5- Toss in diced onion and bell pepper.
6- Prepare dressing by pulsing in a food processor or blender.
7- Pour over the top, mix in and refrigerate salad before salad.