Quinoa Lentil Mandarin Almond Salad

Recipe from Quinoa 365: The Everyday Superfood by Patricia Green

Husband-Tested in Alice’s Kitchen

Serves 4-6

This is a nice deli type salad that is perfect for the lunchbox or a picnic.  My husband really liked this salad.  (He is a mandarin orange fan.) I think fresh naval orange sections and juice would make a nice substitution.  The almonds provide a good crunch.  This salad is loaded with protein and fiber.  Perfect for a Meatless Monday lunch.  All of the ingredients can be found at Lost River Market & Deli, our community-owned grocery store.

1¼ cups water

½ cup brown (I used French lentils.)

½ cup quinoa (I used red quinoa for color and for a bit of crunch.)

¼ cup olive oil or canola oil

4 teaspoons apple cider vinegar

1 Tablespoon fresh lime juice

3 Tablespoons canned mandarin orange juice (from the canned mandarin oranges)

¼ teaspoon Kosher salt

½ cup slivered or sliced almonds

½ cup dried cranberries

3 Tablespoons minced fresh parsley

One (10 oz.) can mandarin orange segments, drained (juice reserved)

Place the water in a large saucepan over high heat and bring to a boil.  Rinse the lentils in cold water and add them to the boiling water.  Cover and then lover to a simmer and cook for 18 minutes.  (I cooked them for 10 minutes because I didn’t want them to become mushy.)

Rinse the quinoa really, really well.  Add the quinoa to the lentils and return to a boil, cover, then reduce the temperature to a simmer and cook for 10 minutes.

Check for doneness.  Turn off the heat and let the covered saucepan sit on the burner for 4 minutes.  Drain any remaining water. Fluff with a fork.  Set aside to cool.

Whisk together the oil, vinegar, lime juice, mandarin juice and salt to make the dressing.  Combine the dressing with the lentil and quinoa mixture.  Stir in the almonds, cranberries and parsley.  Add the mandarin orange segments and toss gently.  Serve.