Ingredients for - Cranberry Lentil and Quinoa Salad
How to cook deliciously - Cranberry Lentil and Quinoa Salad
1 . Stage
Place lentils and 1 bay leaf in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse lentils with cold water until cool, then transfer to a large bowl.
2 . Stage
Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
3 . Stage
Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
4 . Stage
Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.