Quinoa-Lentil Salad with Fresh Vegetables (adapted from Fine Cooking)
1/2 cup French green lentils, rinsed and picked over
2 cups quinoa, rinsed
1/2 cup plus 1 T olive oil, divided
1/3 cup red wine vinegar
1 T Dijon mustard
Freshly ground black pepper
1 cup diced bell pepper
1 cup shredded carrots
1 cup diced green apple
1/4 cup minced chives
3/4 cup pine nuts, toasted
3 ounces goat cheese
1. Bring two pots of water to a boil. In one, cook the lentils until tender (can take anywhere from 15 minutes to 1 hour, depending on how old they are). In the other pot, cook the quinoa along with a healthy pinch of salt, until tender, 15-20 minutes. Drain the lentils and quinoa together and rinse with cold water. Toss with 1 T olive oil and set aside to cool.
2. Whisk together the remaining olive oil, vinegar, and mustard. Season with salt and pepper.
3. In a large bowl, toss together the peppers, carrots, apple, and chives. Toss in the quinoa and lentils. Add about 1/2 cup of the dressing, and toss to combine. Fold in the pine nuts and goat cheese. Taste, and add more vinaigrette, salt, and/or pepper as needed. Keeps well in the fridge (save any extra vinaigrette to drizzle on top of leftover portions or to use on a green salad).
I'm sending this recipe off to Kitchen Bootcamp: Salads!