Quinoa and Lentil Salad With Smoked Paprika Dressing

Name: Quinoa and Lentil Salad With Smoked Paprika Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6
Ingredients: 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; 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

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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