Lentil and Quinoa Salad with Brussels Sprouts and Apple
A hearty and nutritious salad featuring green lentils, quinoa, Brussels sprouts, and apple, tossed in a tangy apple cider vinegar dressing.
Ingredients
Salad
- 1cupgreen lentils
- 1 1/2canrinsed lentils
- 4cupsvegetable stock
- 1cupquinoa
- 2bags Brussels sprouts, shredded
- 1piecemedium apple, cut into matchsticks
- 4tbspdried cranberries
- 1/2cupshredded Parmesan cheese
Dressing
- 4tbspapple cider vinegar
- 4tbspolive oil
- 2tspmaple syrup
- salt, to taste
- ground black pepper, to taste
How to make Lentil and Quinoa Salad with Brussels Sprouts and Apple
Cooking Lentils
Add green lentils and 3 cups of vegetable stock to a medium saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until lentils are tender but not mushy. Drain any excess water.
Cooking Quinoa
Add quinoa to a medium saucepan with 1 cup vegetable stock and ¾ cup water. Bring to a boil over medium-high heat, then cover and reduce heat to low to simmer for 15 minutes until all liquid is absorbed.
Preparing Salad
While the lentils and quinoa cook, combine Brussels sprouts, apple, dried cranberries, and shredded Parmesan cheese in a large bowl. Set aside.
Making Dressing
Mix together apple cider vinegar, olive oil, maple syrup, salt, and ground black pepper in a small bowl.
Assembling Salad
Once the lentils and quinoa finish cooking, add them to the large bowl with Brussels sprouts. Toss together with dressing and serve warm.
Tips & Tricks
To save time, you can use canned lentils instead of cooking dried lentils.
Reviews
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...