A refreshing and nutritious salad combining quinoa, lentils, and fresh vegetables, perfect for any occasion.
Rinse the quinoa under cold water using a fine mesh sieve.
Rinsing quinoa removes its natural coating, which can taste bitter.
Cook the quinoa in a large pot of boiling water until tender, about 15 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Drain the quinoa and let it cool.
Spread the quinoa on a baking sheet to cool faster.
Combine olive oil, lemon juice, salt, and pepper in a small bowl and whisk to make the vinaigrette.
Taste the vinaigrette and adjust seasoning as needed.
In a large serving bowl, mix the cooled quinoa, lentils, chopped vegetables, and parsley.
Gently toss the ingredients to avoid mashing the lentils.
Drizzle the vinaigrette over the salad and toss to combine.
Let the salad sit for a few minutes to absorb the flavors.
Serve the salad at room temperature or chilled.
Garnish with extra parsley or a sprinkle of seeds for added texture.
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