Tomato Tomatillo Quinoa Lentil Salad
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 3 cups quinoa
  • 2 cups lentils
  • 1½ cup cherry tomatoes, quartered
  • 1 cup tomatillos, chopped (5 medium sized)
  • 2 jalapeños, deseeded and chopped finely
  • ⅔ cup chives, sliced (or green onion)
  • ⅓ cup cilantro, minced (around 1 cup whole)
  • ¼ cup red onion chopped finely (fro ¼ onion)
  • 2 tablespoons fresh Italian parsley, minced (around ⅓ cup whole)
  • Creamy Dijon Dressing
  • ¼ cup good quality mayonnaise (vegan options are widely available in the deli or vinegar and oil section of most grocers)
  • ¼ cup dijon mustard
  • 2 tablespoons cold-pressed olive oil
  • 2 tablespoons tamari (or a couple dashes of salt to taste)
  • 1 tablespoon raw apple cider vinegar
DIRECTIONS:
  1. Place the quinoa and lentils in a large bowl. Add in the jalapeños, chives, cilantro, onion, parsley and all the dressing ingredients. Toss thoroughly until evenly combined.
  2. Add in the tomatoes and tomatillos and toss gently until they are evenly dispersed.
  3. This salad is better the second day and onward because the flavours all mellow out and come together well. The onions and herbs soften, and the whole salad is much more delicious ad balanced.
  4. It can be served at chilled or at room temperatures and extras can be stored in an airtight container in the fridge for up to a few days.
Recipe by Love from the Land at https://www.lovefromtheland.com/tomato-tomatillo-quinoa-lentil-salad/