Quinoa is a fantastic vegetarian protein source. When combined with hearty lentils and creamy tahini, this salad makes for the perfect "meatless Monday" dinner solution.
By The Canadian Living Test Kitchen
Makes 6 servings
Preparation time: 12 minutes
Cook time: 8 minutes
1 cup (250 mL) quinoa, rinsed and drained
1/2 tsp (2 mL) salt
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) extra-virgin olive oil
1/4 cup (60 mL) tahini
1/4 cup (60 mL) warm water
1 small clove garlic, minced
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) pepper
2 cups (500 mL) grape tomatoes or cherry tomatoes, halved
1 cup (250 mL) diced English cucumber
1 cup (250 mL) drained rinsed canned lentils
2/3 cup (150 mL) chopped fresh parsley
1/3 cup (75 mL) chopped fresh mint
3 green onions, thinly sliced
- In saucepan, bring quinoa, half of the salt and 2 cups water* to boil over high heat; reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes. Let cool.
- In large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, pepper and remaining salt. Stir in quinoa, tomatoes, cucumber, lentils, parsley, mint and green onions, tossing to coat. For a twist, top the salad with toasted slivered almonds. (Make-ahead: Cover and refrigerate for up to 3 days.)
*The amount of water you need to cook quinoa varies, so check package instructions for best results.
Kary Osmond loves being the face of CBC's successful daily cooking show Best Recipes Ever. She is the ambassador of back-to-basics food every afternoon, teaching Canadians coast-to-coast how to prepare the very best of Canadian Living's renowned recipe library, one Tested Till Perfect recipe at a time.