1. In a small pot, bring the quinoa and 1 ½ cups water to a boil. Reduce to a simmer, then cook, covered, for 12-15 minutes, until the water is absorbed, and the quinoa sprouts a “tail.”
2. In another small pot, cover the lentils with an inch or so of water. Bring to a boil, then simmer for approximately 25 minutes, until the lentils are tender. Drain off the excess liquid and set aside.
3. Add cooked quinoa, cooked lentils, and all remaining ingredients to a large bowl and mix until well combined.
4. Best served chilled or at room temperature. Great for potlucks or brown bag lunches.
¾ cup quinoa
⅓ cup green or brown lentils
1 small fennel bulb, thinly sliced
⅓ cup cilantro, chopped
1 orange, peeled and chopped into bite-sized pieces (preferably Cara Cara)
4 ounces feta cheese, crumbled (tangy goat cheese also works well)
½ cup pistachios, chopped
½ cup dried cranberries
2 tablespoons olive oil
2 tablespoons champagne vinegar (can use white wine vinegar)
An Oldways Whole Grains Council Recipe, courtesy of Kelly Toups
Links
[1] https://oldwayspt.org/grain/quinoa