This flavorful salad is perfect for meal-prep and can be served warm or cold. It is incredibly satisfying and loaded with plant-based protein and fiber. The fresh parsley, fresh cilantro, green onions, red onions, fresh lime juice, maple syrup and ground spices provide loads of flavor. There is absolutely nothing bland about this colorful dish!
Ingredients
1 tablespoon extra virgin olive oil
1 red onion, diced
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon ground black pepper
1 cup uncooked white quinoa
½ cup French green lentils (or black lentils)
3 cups low-sodium vegetable broth
6 green onions, ends removed and diced
1 cup fresh cilantro, large stems removed and chopped
1 cup fresh parsley, large stems removed and chopped
½ cup sliced almonds
½ cup dried mixed berries or dried cranberries
1 juicy lime, juiced
1 tablespoon maple syrup
Instructions
In a large rimmed saute pan heat the olive oil over medium heat. Add red onion, turmeric, curry, salt and pepper and saute for 2-3 minutes until onions are soft and start to turn translucent.
Add the quinoa, lentils and vegetable broth and stir until well combined. Bring to a boil. Place the pan lid securely on top and turn the heat to low. Simmer for 17-20 minutes without lifting the lid. My pan is non-stick and ceramic and cooks everything evenly without burning the bottom. It took 20 minutes exactly in my pan and I checked on it by viewing through the clear lid at 17 minutes. At that point not all the liquid was absorbed so I let it cook for the full 20 minutes.
