25 minutes or less | batch prep

What You’ll Need:

For the salad:

½ c dry quinoa

½ c dry whole (not split) lentils

1 c shredded carrot (about 2-3 large carrots, shredded)

2 celery stalks, diced

½ purple onion, diced

1 sweet bell pepper, diced

1 small bunch fresh parsley

For the dressing:

¼ c olive oil

zest AND juice of 1 lemon

1 tsp paprika

¼ tsp cumin

1 tsp turmeric

1 tsp sea salt

fresh ground pepper to taste

Stir quinoa & lentils together in a saucepan with 1 ½ c filtered water, salt & a drizzle of olive oil. Bring a boil, lower to a simmer & cover for about 15 minutes, or until liquid is absorbed. (You can totally do this in a rice cooker if you have one!)

While quinoa & lentils cook, prepare dressing by whisking together oil, lemon & spices in the bottom of a large bowl.

Add chopped veggies to bowl, toss to coat.

Stir cooked quinoa & lentils to goodness. Stir everything together to allow flavors to marry. Add additional salt and pepper to taste.

Serves 4.