Quinoa Lentil Salad with Radishes
Radishes are one of my favorite spring veggies! So, when they are available, I like to include them in salads like this quinoa lentil salad! This is packed with nutritious things, with protein and fiber from the lentils and quinoa plus plenty of vitamins from the veggies, this is a great choice for make ahead lunches or for a light dinner. Not only it it healthy, but it is delicious as well and fairly easy to make even if the lentils and quinoa need a little bit of cooking time. Picnic season is almost here, and this would be great for that as well!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
To prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside. To prepare the lentils, place them in a pot, and cover them with water by a few inches and bring to a boil. Lower to a simmer and cook for about 15-20 minutes or until they are tender. Drain and let cool. In a large bowl, combine all ingredients and toss until well mixed. Serve at room temperature.
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- Allergen Friendly
- Heart Healthy
- Side Dish