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.
FAQS
How do I cook lentils and quinoa for a salad?
To cook lentils for your salad, combine 1 cup of green lentils with 3 cups of vegetable stock in a medium saucepan. Bring to a boil, then reduce to a simmer for 15-20 minutes until tender. For quinoa, use 1 cup of quinoa with 1 cup of vegetable stock and ¾ cup of water, bringing it to a boil before covering and simmering for 15 minutes until all liquid is absorbed. Once cooked, mix them into your salad for a hearty base.
Can I make this Lentil and Quinoa Salad vegan?
Yes, you can easily make this salad vegan by omitting the shredded Parmesan cheese or substituting it with a vegan cheese alternative. The rest of the ingredients, including lentils, quinoa, Brussels sprouts, and apple, are naturally vegan-friendly.
What can I substitute for Brussels sprouts in this salad?
If you don't have Brussels sprouts, you can substitute them with shredded kale, chopped broccoli, or even roasted cauliflower. These alternatives will still provide a nice crunch and complement the flavors of the salad.
How should I store leftover Lentil and Quinoa Salad?
To store leftover salad, place it in an airtight container in the refrigerator. It will keep well for up to 3 days. If you find the salad is too dry after storing, you can add a splash of olive oil or a bit more apple cider vinegar before serving.
What dishes pair well with Lentil and Quinoa Salad?
This hearty salad pairs wonderfully with grilled chicken, roasted salmon, or even a side of crusty bread. It can also be served as a standalone dish for a light lunch or dinner, making it versatile for various meal occasions.
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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 in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. 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...
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