A summer staple in our house, this salad has all the qualities of a perfect summer lunch: cold, refreshing and easy to prepare ahead of time. Although quinoa (pronounced KEEN wa) is not technically a grain, Nourishing Traditions recommends soaking it for at least 12 hours before cooking.
1 cup dry green lentils, soaked overnight in 2 cups water + 1 tablespoon lemon juice
1 cup quinoa, soaked overnight in 1 3/4 cups water + 1 tablespoon lemon juice
1/4 cup olive oil
1/4 cup fresh lemon juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon oregano
2 tablespoons minced fresh mint (or 2 t. dry mint)
3 tablespoons minced fresh dill (or 3 t. dry dill)
black pepper to taste
1 small bell pepper, diced
1/4 cup packed minced fresh parsley
1/3 cup finely minced red onion
1 stalk celery, minced
1/2 cup (2 oz) feta cheese, crumbled
1 tablespoon ground flax seeds
1 cup grape tomatoes, halved
1/2 cup chopped toasted walnuts
In two separate covered pots, bring lentils and quinoa to a boil. Reduce heat to low and cook for 5 minutes. Turn off heat and allow to finish cooking. If necessary, drain the lentils. Let the quinoa and lentils cool, uncovered, for 30 minutes or so.
In a large mixing bowl, combine all the remaining ingredients except for the tomato and walnuts. Add the lentils and quinoa, stirring to combine. Chill, covered, for about 4 hours.
Just before serving, top with the sliced grape tomatoes and walnuts.