Tangy Lentil & Almond Salad with Quinoa and Feta

A play on textures and flavor, this sustaining and protein-packed salad makes the perfect lunch, whether packed for work, alfresco on the deck or a light dinner. 

Ingredients

Mustard Lemon Dressing:

2 tablespoons blanched slivered almonds, toasted
1/2 teaspoon grated lemon peel
1/2 cup lemon juice
1/2 cup olive oil
2 tablespoons fresh mint, chopped
1 clove garlic, minced
1 teaspoon Dijon-style mustard
1/2 teaspoon thyme

 

Lentil Salad:

1 cup lentils
1/2 cup quinoa
1 can (14.5 oz) chicken broth
1 cup water
1/2 cup diced red bell peppers
1/2 cup diced carrots
1/2 cup diced zucchini
1 cup (4 oz) crumbled feta cheese

1/2 cup chopped scallions
1/2 cup blanched slivered almonds, toasted
1/2 cup chopped parsley

 

Directions

Prepare Mustard Lemon Dressing:

1. In a blender, finely grind almonds. Add remaining ingredients; blend until smooth; reserve.

 

Prepare Lentil Salad:

2. In a medium saucepan, combine lentils, quinoa, chicken broth and water and bring to a boil.

3. Reduce heat to low, cover and simmer 20 minutes. Stir occasionally to make sure quinoa isn’t sticking to the pan.

4. Remove from heat, ‘fluff’ with fork and transfer into a large bowl.

5. Toss lentil mixture with Mustard-Lemon Dressing, red bell peppers, carrots and zucchini.

6. Cover and allow to cool, tossing occasionally, to distribute dressing. Chill 2-4 hours.

7. Just before serving, toss in feta cheese, chopped scallions, almonds and parsley.

Tangy Lentil & Almond Salad with Quinoa and Feta

Nutritional Information

Based on 8 servings.

Per serving:

Calories

310

Total Fat     

23g

Saturated Fat  

4g

Monounsaturated Fat

10g

Polyunsaturated Fat

1g

Cholesterol

10mg

Sodium

414mg

Carbohydrates

18g

Dietary Fiber      

5g

Protein

10g

Potassium

356mg