Lentil and Quinoa Salad with Lemon Dijon Dressing
This lentil and quinoa salad combines tender lentils, separate quinoa grains, grated carrots, and finely chopped herbs in a lemon Dijon dressing. The mustard helps the oil coat the grains, while the carrots add a little sweetness. Cook the lentils until tender without letting them collapse, then drain everything thoroughly so the salad stays loose rather than watery.
Ingrédients
- 17⅔ oz dried lentils about 2½ cups, preferably whole brown or green lentils or a suitable salad blend
- 17⅔ oz dried tricolor quinoa about 3 cups
- Water for cooking about 8½ cups per pot, plus more as needed
- 3 medium carrots peeled and finely grated (about 10½ oz)
- ½ medium red onion finely minced (about 2½ oz)
- 3 garlic cloves very finely minced
- ½ cup plus 2 tablespoons lemon juice about 3 lemons
- 3 tablespoons Dijon mustard
- 1 cup plus 1 tablespoon olive oil
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped cilantro
- 3 tablespoons finely chopped chives
- 1 teaspoon ground cumin
- 2 teaspoons fine salt to start plus more to taste
- 1 teaspoon ground black pepper plus more to taste
- Lettuce baby greens, and a few fresh mint leaves, optional, for serving
Instructions
- Rinse and sort the lentils, then simmer in about 8½ cups water until tender but intact, usually 15–30 minutes for whole lentils. Follow the package for mixed blends and add hot water as needed.
- Rinse the quinoa and cook separately in about 8½ cups boiling water for 12–18 minutes until tender with opened pale tails. Drain each pot as soon as ready.
- Whisk lemon juice, Dijon, initial salt, pepper, and cumin. Stir in finely chopped parsley, cilantro, and chives.
- Add finely grated carrots, minced onion, and very finely minced garlic. Gradually whisk in the olive oil.
- Briefly rinse the cooked lentils and quinoa with cold water. Drain thoroughly for about 10 minutes and cool; spread in shallow trays if still warm.
- Combine in a large bowl and gently fold in the dressing in several additions. Rest 10 minutes, then taste and adjust seasoning.
- Serve plain or on lettuce and baby greens with optional mint. Refrigerate promptly; keep serving greens separate for storage.
Vidéo
Notes
Large batch, about 12 meal portions or 18–24 smaller side portions. Prep and cooking can overlap; allow additional time for cooling, draining, and a 10-minute rest. Nutrition is approximate per meal portion and excludes optional greens. Lentil cooking time depends on variety; use whole lentils for a salad that holds its shape. Refrigerate promptly and use within 3 days.