While most cold weather recipes turn to warming spices, we love the bright, citrusy flavors in this herby winter quinoa salad.
¾ cup quinoa
1/3 cup green or brown lentils
1 small fennel bulb, thinly sliced
1/3 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)
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.
An Oldways Whole Grains Council Recipe, courtesy of Kelly Toups
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