In a bustling little café tucked away in the heart of a sun-drenched city, I discovered the magic of legumes. The aroma of simmering spices wafted through the air, mingling with the laughter of friends and the clinking of glasses. One particular dish caught my attention – a vibrant salad bursting with flavors, colors, and textures. Inspired by that moment, I hurried home to recreate it, adding my own twist with the nutty goodness of quinoa and a refreshing citrus vinaigrette. This Spiced Lentil and Quinoa Salad is not only a feast for the eyes but also a delightful medley of wholesome ingredients that will nourish your body and soul.
Ingredients
For the Salad:
1 cup green or brown lentils
1 cup quinoa, rinsed
1 medium red bell pepper, diced
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup fresh parsley, chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 avocado, diced (for topping)
For the Citrus Vinaigrette:
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon honey or maple syrup
Salt and pepper to taste
Instructions
Begin by cooking the lentils. In a saucepan, add the lentils and cover them with water. Bring to a boil and then reduce to a simmer. Cook for about 20-25 minutes until tender but not mushy. Drain and set aside to cool.
In another pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa has absorbed all the water. Fluff with a fork and allow it to cool.
While the lentils and quinoa cool, prepare the vegetables. In a large mixing bowl, combine the diced red bell pepper, chopped red onion, cherry tomatoes, cucumber, and parsley. Stir in the ground cumin and smoked paprika, adding salt and pepper to taste.
For the citrus vinaigrette, whisk together the olive oil, lemon juice, orange juice, and honey (or maple syrup) in a small bowl. Season with salt and pepper to your liking.
Once the lentils and quinoa have cooled, add them to the bowl of vegetables. Drizzle the citrus vinaigrette over the mixture and toss everything gently until well combined. Adjust seasoning if necessary.
To serve, plate the salad and top with diced avocado for a creamy finish. This salad is not only a visual delight but also a harmonious blend of flavors – the earthiness of lentils, the nutty bite of quinoa, and the refreshing crunch of vegetables, all tied together with a zesty vinaigrette.
Gather friends and family around the table, share stories, and enjoy this Spiced Lentil and Quinoa Salad. Every bite is a reminder of that enchanting café moment that inspired it all.