Recipe by zoeDisco
"A salad made with a superfood! It's light, fresh, and packed with flavor. Not to mention, it's easy to make. You can sub honey for the agave nectar."
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1 1/2 cups
sea salt and ground black pepper to taste
green onions, chopped
yellow bell pepper, chopped
I have made this 2 times. The first time I made the recipe I doubled the dressing and it was good. The second time I quadrupled the dressing and it was great! Had much more flavor, while still not being soaked in dressing.
This was tasty but a bit bland for our taste. I will make it again but add more things that will add more flavor - but no doubt add more fat and/or sodium. Next time will add more veggies and possibly feta cheese or sliced green or black olives (big sodium hit, no doubt). The cucumber doesn't add much flavor so likely won't increase that but possibly more green onion and maybe try different herbs. This was my first taste of quinoa so wasn't sure what to expect other than knowing how good it is for you. It has a very light texture once cooked and nutty flavor. I was sold when I learned it can be cooked in a rice cooker (1 part quinoa to 2 parts water), which is how I cooked it for this recipe. Thanks zoeDisco for introducing me to quinoa!
As written, only 2 stars. But one tiny change takes it to 3: use chicken broth instead of water for both the quinoa and lentils. Makes a world of difference in flavor. This is a fantastic base recipe that you can tailor to fit your tastes, bringing it up to 4 stars with little effort. I chose to use balsamic instead of rice vinegar and upped the quantity a tad, and added a little garlic powder, onion powder, red pepper and cheese. Great way to use up leftover veggies.
Am I the only one who has noticed the list of ingredients staes 3 cups water for the quinoa , and the directions state 6 cups water with the quinoa , since you are supposed to cook until all the water is absorbed then this factor should be critical... which is is3 or 6 cups water?? Please correct recipe! thanks
Nice flavor. Pretty bland. I was the only one who ate it in our family, but I did enjoy it, and would make it again for me.
According to my quinoa package, the proportions are 2 to 1, like rice, but I only made one cup of quinoa with 2 cups of water, and it was plenty. I like the dressing very much, but I used white wine vinegar instead of rice vinegar.
umm, yum! I loved it with no changes, but it's one of those recipes that you can totally add more/less/something else of. thanks for sharing!
I liked the recipe just the way it is. I cooked it with my MEC pure clay pot and the taste was too good and was evenly cooked. My mom thought me that when food is cooked in clay pots all the nutrients stay in the food and will give you all the goodness of the food. Well I got mine from mecware.US, they are made of 100% natural clay and un-glazed. Can be used on stove top and in the oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa and Lentil Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 97
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