For Quinoa And Black Lentil Salad With Mixed Salad Greens

Serving 8 people

40 min


  • avocados 2 avocados, chopped
  • balsamic vinegar 3 tablespoons balsamic vinegar
  • black lentils 1 cup black lentils, rinsed
  • dijon mustard 1 teaspoon Dijon mustard
  • greens 8 large handfuls mixed lettuce greens
  • ground pepper salt and ground pepper, to taste
  • honey 1 tablespoon honey
  • olive oil 1/4 cup extra-virgin olive oil,
  • quinoa 1 cup quinoa, rinsed well
  • thyme fresh thyme sprig, optional
  • tomatoes 2 tomatoes, chopped
  • water 1 3/4 cup water
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How to make it

  1. To cook quinoa, rinse well to remove saporin coating.
  2. Place in a rice cooker with 1 3/4 cup water. Cook on white rice setting. Alternatively, cook quinoa on stovetop.To cook black lentils, place rinsed lentils in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low and simmer until lentils are just tender, about 20-22 minutes.
  3. Drain.To make Balsamic Honey Vinaigrette, whisk together Vinaigrette ingredients in a bowl or place all ingredients in a jar and shake well.Toss cooked quinoa and lentils together in a bowl and drizzle on some Balsamic Honey Vinaigrette to taste. Season with salt and pepper.
  4. Let cool completely.When ready to serve, add chopped tomatoes and avocado to quinoa and lentils, and toss with mixed salad greens.
  5. Serve with additional Vinaigrette on the side.