Sweet, tangy and a bit minty, this Green Lentil Quinoa Salad can be a side salad or a main dish. Vegan and gluten free goodness.
Put the lentils in a medium saucepan with 2 cups of water. Cover the pan and set the temperature on the stove to high.
Bring the water to a boil and immediately turn it down to medium. Continue to cook for about 20-25 minutes until the lentils are crisp tender.
Drain the lentils and rinse them with cold water. Set aside to cool.
While you are cooking the lentils, put the quinoa in a medium saucepan with 2 cups of water. Cover the pan and set the temperature on the stove to high.
Bring the water to a boil and immediately turn it down to low. Continue cooking about 10-12 minutes until the water is fully absorbed and the quinoa becomes fluffy. Set aside to cool.
Chop the dates into tiny pieces and put them in a medium bowl.
After cooling a bit, add the lentils and quinoa to the bowl.
Zest the lemon and add it to the bowl.
In a small bowl or cup, add the cinnamon, mint, oil, and lemon juice and whisk to emulsify. Dump the mixture over the lentil/quinoa mixture and stir to combine.
Let stand 30 minutes before serving. It will enhance the flavors. Serve at room temperature, hot or cold.
Top with toasted pinenuts when serving. (Optional)
This recipe was inspired by a Moosewood recipe.