Lentil-Quinoa Salad

I eat alotta beans … alotta quinoa … alotta salad … so a tri-combo is what my tummy is used to, but it’s quite a savory treat for my tastebuds!  Plus, I’m on a bit of a lentil kick these days.  Did I mention this is so very kind on your wallet too?  Oh, and don’t bother sitting down to wait for the cooking to be complete … it’ll be done before you even set the table!

Ingredients:
1 cup lentils, uncooked (or 1 cup canned – skip step 1 if using canned)
1/2 cup quinoa, uncooked
1/3 cup scallions, chopped
Fresh coriander (optional)

Lime-curry vinaigrette
1/8 cup canola oil
6 tbsp lime juice, freshly squeezed
2 tbsp curry powder
2 tbsp ginger, freshly grated
1 tsp ground coriander

Directions:

1) Cook the lentils until tender, about 20 minutes – drain and allow to cool.
2) Cook the quinoa until translucent and tender (2 parts boiling water
or stock, 1 part quinoa, simmered until all water has evaporated) –
allow to cool.
3) Chop scallions; and add along with lentils and quinoa to a large
serving bowl.
4) Place all ingredients for vinaigrette in a separate bowl and stir
thoroughly (you can adjust spices to suit your taste).
5) Add vinaigrette to mixture and combine thoroughly.
6) Garnish with fresh coriander if desired, and serve at room temperature.