Quinoa and Lentil Salad with Curry Vinaigrette

Everybody loved this salad from the healthy cooking class I gave last week.  Remember to be creative.  If you do not like curry, mix the vinaigrette with fresh herbs.  If you do not like lentils, change it for garbanzo beans or your favorite legume. Enjoy!!



Lentil and Quinoa Salad


1-1/2 cups lentils, rinsed 1 cup quinoa, rinsed

4 medium carrots, peeled and coarsely grated

1/4 cup cilantro, chopped

1 ripe avocado (optional)

1 cucumber, diced

1 red onion, chopped and rinsed

6 dates chopped




Juice of 1 lemon

2 tablespoons apple cider vinegar

1 tablespoon curry powder

1-inch piece of fresh ginger, peeled and finely grated

1 garlic clove, minced

1 t. salt

1/2 cup olive oil


Place 6 cups water and lentils in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, add 1 teaspoon salt and cook for 5-10 more minutes, until tender but not mushy.

At the same time, cook the quinoa in another saucepan with 1.5 cups water and 1 teaspoon salt. Bring to a boil, then lower the temperature and simmer for 15-20 minutes until the water has evaporated completely.

Drain lentils and rinse. Place in a salad bowl and let cool for about 10 minutes, add the cooked quinoa and mix. Add the grated carrots, chopped cilantro, diced avocado, onion, dates and cucumber.

For the vinaigrette, whisk all ingredients except the olive oil in a small bowl. Add the olive oil in a stream, whisking as you go until blended.

Pour the vinaigrette over the salad and toss to mix, carefully so the avocado does not break. Serve warm, at room temperature, or chilled.