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.
Prep Time: 15 min
Cook Time: 20 min
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.