Quinoa and Lentil Salad With Smoked Paprika Dressing
By Miyoko Schinner
Enjoyable either warm, at room temperature or chilled. Serve alongside a green salad for a complete meal.
Serves: 4-6
Prep Time: 15 min
Cook Time: 20 min
Ingredients
Salad:
1 1/2 Cups
Quinoa
3 Cups
Water
1/2 Tsp
Salt
2 Cups
Cooked black beluga lentils
2 Cups
Cauliflower florets
1 Cup
Sweet Maui or Vidalia onions , diced
2
Carrots, sliced
1/2 Cup
Kalamata olives, pitted and sliced
1/3 Cup
Currants
1/2 Cup
Minced parsley
Dressing:
1/2 Cup
Sherry vinegar
3 Tbsp
Agave nectar
2 Tbsp
Spanish smoked paprika (this has different levels of heat)
1/2 Cup
Vegetable broth
1/2 Tsp
Salt
Directions
1
Rinse the quinoa quickly, then combine with the water in a saucepan. Cover and bring to a boil, then reduce heat and allow to simmer gently on low for about 15 minutes. Turn off heat and allow to sit for 5 minutes until light and fluffy.
2
Steam the cauliflower and carrots (or microwave) until desired tenderness.
3
Combine with the quinoa with the cooked lentils, cauliflower, carrots, olives, onion, currants and parsley.
4
To make dressing, shake all ingredients in a jar.
5
Pour dressing over salad and mix well. Serve immediately while warm, or at room temperature or chilled.
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