Recipe: Cold Quinoa and Lentil Salad with Fennel and Pomegranate
Lentils are a great way to pack protein and fiber into a vegetarian dish. Typically, lentils are served in warm dishes—think lentil dal, lentil soup, lentil falafel, and lentil curry—but in the summertime, everything is better served cold. Enter this refreshing lentil and quinoa salad, topped with a summery grapefruit vinaigrette from Stay Healthy, Stay Happy.
We think fennel and pomegranate seeds add the perfect amount of crunch and sweetness to this dish. But since raw fennel is an acquired taste, feel free to use English cucumber instead.
- 1 fennel bulb
- 1 cup white or red quinoa, cooked
- 1 cup green lentils, cooked
- 1/2 cup pomegranate seeds
- 3-4 fresh mint leaves
For the vinaigrette
- 1/4 cup fresh grapefruit juice
- 2 Tbsp apple cider vinegar or red wine vinegar
- 2 Tbsp olive oil
- 2 Tbsp honey
- 4+ fresh mint leaves
- Cracked black pepper, to taste
First, cook your quinoa and lentils according to the package instructions. Typically, 1/2 cup of uncooked quinoa equals 1 cup of cooked quinoa. Same goes for lentils. Allow both to cool after cooking.
Using a mandoline, peeler, or other instrument, shave the fennel bulb.
In a large serving or mixing bowl, toss the fennel, cooked quinoa, cooked lentils, and pomegranate seeds together. Then, drizzle 1/4 cup of the grapefruit vinaigrette (find the recipe here) over the salad and toss again. Serve alone, atop a big bed of greens, or as a side at your next summer barbecue.