INGREDIENTS
Salad:
1/2 cup quinoa, bulgur wheat, or faro
1/4 cup green lentils
1 1/2 cups water
2 cups fresh flat-leaf parsley, finely chopped
1/2 cup fresh mint, finely chopped
2 roma tomatoes, diced
1 large cucumber, diced
Dressing:
1/3 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground pepper, to taste
PREPARATION
Combine quinoa, lentils and water in a large saucepan over high heat and bring to a boil. Once boiling, cover and reduce heat to low.
Let simmer for 20 minutes, or until quinoa has puffed and absorbed all water and lentils are tender. Season with a pinch of salt.
Remove quinoa from heat and let cool.
In a large serving bowl, combine tomato, cucumber and cooled quinoa and lentils. Add parsley and mint.
In a medium bowl, whisk together olive oil and lemon juice, then season generously with salt and pepper.
Pour dressing over veggies and quinoa and toss together gently until combined. Serve immediately or refrigerate for 15-20 minutes to give flavors a chance to develop and blend.