Easy Lentil Quinoa Salad with Herbed Vinaigrette

veganricha.com

Seema

subheading: For the Dressing:

1 tablespoon extra virgin olive oil , omit for Oilfree

½ teaspoon salt

½ teaspoon freshly ground black pepper or more, to taste

2 teaspoons Italian herb blend

2 tablespoons lime juice

½ to 1 teaspoon Dijon mustard

½ to 1 teaspoon garlic powder

subheading: For the Salad:

15 ounce ( 425.24 g) can of lentil drained, or 1 ½ cups cooked lentils

1 cup ( 185 g) cooked quinoa or cook ¼ cup of dried quinoa according to instructions on the package or see notes below

½ cup ( 62 g) chopped zucchini

1 tomato finely chopped

¾ cup ( 110 g) chopped peppers , red and green

½ cup ( 64 g) shredded carrots

½ cup ( 8 g) loosely packed chopped cilantro or parsley or other herbs of choice

2 tablespoons of seeds of choice I use a mix of pumpkin and sesame seeds.

¼ cup ( 28.25 g) nondairy cheese optional, use more or less, to taste

1 orange peeled and sliced

Directions at veganricha.com

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