Apple Quinoa Lentil Salad

20 Minutes

6 Servings

Introduction

Apples, coupled with the added fresh bite of sliced fennel, Easter radishes, Italian parsley, and celery; the sweet pop of golden raisins and maple-sweetened walnuts; protein- and fiber-packed tri-colored quinoa and French green lentils (Lentilles du Puy); a light lemon-honey mustard vinaigrette; and topped with a hearty mound of nutty arugula – this recipe is a true “power” lunch!

Apple Quinoa Lentil Salad

Steps

  • Cook quinoa according to package directions, cutting cook time to between 8 and 10 minutes, to render a firmer grain. Drain, as necessary, fluff with a fork, and set aside.

  • Cook French green lentils according to package directions, cutting cook time to between 10 to 15 minutes, to render a firmer lentil. Drain, as necessary, and set aside.

  • Meanwhile, toast chopped walnuts in a skillet set over medium-high heat, stirring intermittently. After about 2 minutes, drizzle nuts with maple syrup; stir consistently for approximately 1 more minute to coat nuts thoroughly. Remove from heat to cool.

  • Whisk ingredients for the vinaigrette in a large bowl. Add sliced apple to the vinaigrette and mix well to coat (this helps keep apples bright). Add parsley, through “cooled” maple-sweetened walnuts, to bowl. Then add cooled quinoa and lentils. Mix salad thoroughly and season with salt and pepper.

(Note: If you plan to store the salad in the fridge, keep arugula separate until ready to plate. Salad, without arugula mixed in, will keep nicely in the fridge for 3 to 5 days.)

How to make

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Ingredients

  • 1 cup tri-color quinoa

  • 1/2 cup French green lentils (Lentilles Du Puy)

  • 2 apples, each cored, cut into 8 wedges, thinly sliced crosswise

  • 1/2 cup roughly chopped Italian parsley

  • 1/2 cup thinly sliced fennel (approximately 1/2 small bulb)

  • 1/2 cup thinly sliced Easter radish (or regular radish, as preferred; approximately 5 to 6 radishes)

  • 1/3 cup sliced green onion (2 to 3 onions)

  • 1/2 cup thinly sliced celery (1 large stalk)

  • 1/2 cup golden raisins

  • 1/2 cup chopped walnuts

  • 1 tsp organic maple syrup

  • 1/4 tsp kosher salt

  • 1/4 tsp ground black pepper

  • 3 cups fresh arugula, loosely packed

  • 1/4 cup freshly squeezed lemon juice

  • 1/4 cup apple cider vinegar

  • 1/4 tsp honey mustard

  • pinch kosher salt