Ingredients
Equipment
Method
- In a small sauce pot, over medium-high heat, bring 2 cups of water or vegetable broth to a boil, then add the quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool. Transfer to a serving large bowl and set aside.
- In another small sauce pot, over medium to high heat, add the lentils and 3 cups of water or vegetable broth for more flavour, bring to a boil. Reduce heat to simmer, uncovered and cook for 20-25 minutes. Allow to cool and transfer to the large serving bowl along side the quinoa.
- Meanwhile, prepare the vegetables and set the chopped vegetables aside. For the dressing, using a jar or small bowl, whisk in the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey/maple syrup, garlic powder, salt and pepper.Using a large bowl, add the quinoa, lentils and vegetables along with the most of the feta and parsley and toss. Top with the mint and dill with the remaining feta. Serve as a meal or side dish with your favourite roast chicken, pan-seared tofu or shrimp.