A vibrant and nutritious salad combining lentils and quinoa with a zesty lime dressing.
Rinse the quinoa thoroughly under cold water using a sieve.
Rinsing quinoa removes its natural coating, which can taste bitter.
In a microwave-safe bowl, combine the rinsed quinoa with 1 1/2 cups of water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes, then fluff with a fork.
Letting the quinoa sit after cooking allows it to absorb any remaining water.
Rinse the lentils under cold water using a sieve.
Rinsing lentils helps remove any debris or impurities.
In a saucepan, simmer the lentils in 2 cups of water until tender but not mushy, about 25 minutes. Drain and let cool.
Avoid overcooking lentils to maintain their texture.
In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, garlic powder, lime zest, and juice. Season with salt and pepper to taste.
Whisking the dressing thoroughly ensures a smooth emulsion.
In a salad bowl, combine the cooked quinoa, lentils, chopped green onions, and cilantro.
Mix gently to avoid mashing the lentils.
Drizzle the dressing over the salad and toss to coat evenly. Serve immediately or chill before serving.
Chilling the salad enhances the flavors.
