Quinoa Lentil Salad with Lime Dressing

In a medium saucepan, combine the rinsed quinoa and 2 cups of water.
Bring the water to a boil over medium-high heat.
Reduce the heat to low and cover the saucepan.
Simmer for 12 to 15 minutes, or until the water is fully absorbed and the quinoa is tender.
Remove the saucepan from the heat and fluff the quinoa with a fork.
Set the quinoa aside and allow it to cool slightly.
In a separate medium saucepan, combine the rinsed lentils and 3 cups of water.
Bring the water to a boil over medium-high heat.
Reduce the heat to low and add ½ teaspoon of salt.
Partially cover the saucepan and simmer for 18 to 20 minutes, or until the lentils are tender but still hold their shape.
Drain any excess water from the lentils and set aside.
In a large mixing bowl, combine the warm quinoa and warm lentils.
Add the chopped parsley and sliced green onions to the bowl.
Toss the mixture gently until everything is evenly combined.
In a small mixing bowl, combine the olive oil, lime juice, lime zest, minced garlic, cumin, salt, and black pepper.
Whisk the dressing until it is smooth and well blended.
Pour the dressing over the quinoa and lentil mixture.
Toss until all of the quinoa, lentils, and parsley are evenly coated with the dressing.
Taste the salad and adjust with a small amount of additional salt, pepper, or lime juice as needed.
Serve warm or at room temperature, garnished with extra parsley and lime wedges if desired.

Notes

8 WW Smart Points

Tips and Tricks

Rinse the quinoa well. Quinoa has a natural coating called saponin that can make it taste bitter if not rinsed. Run it under cold water in a fine mesh strainer for about 30 seconds before cooking.

Do not overcook the lentils. Check the lentils around the 18-minute mark. You want them tender but still holding their shape. Overcooked lentils will turn mushy when tossed with the dressing.

Toss while warm. Combining the quinoa and lentils while they are still warm helps them absorb the lime dressing better. The flavors will be more pronounced throughout the salad.

Taste before serving. The dressing is balanced, but lime juice and salt levels can vary. Give the salad a quick taste after tossing and adjust as needed.

Make the dressing ahead. The lime cumin dressing can be made up to 3 days in advance and stored in the fridge. Give it a quick stir or shake before pouring it over the salad.

Storing and Reheating

Storing: Allow the salad to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days.

Reheat on Stovetop - Place a serving in a saucepan with 1 to 2 tablespoons of water. Warm over low heat, stirring gently until heated through.

Reheat in Microwave - Place a serving in a microwave-safe bowl with a small splash of water. Cover loosely and heat in 30-second intervals, stirring between each, until warm.

Serving Cold - This salad can also be served straight from the fridge. It works well as a cold grain salad for lunch without any reheating needed.

Nutrition

Calories: 286kcalCarbohydrates: 39gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 405mgPotassium: 519mgFiber: 12gSugar: 1gVitamin A: 484IUVitamin C: 11mgCalcium: 51mgIron: 4mg

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