Lentil Salad w/ Quinoa & Maple Balsamic Vinaigrette
Ingredients:
1 cup french green lentils, rinsed
1 bay leaf
1 cup quinoa, rinsed
1 tsp. salt
1 carrot, peeled & grated
1 red bell pepper, cored & diced
juice of 1 lemon
4 tbsp.balsamic vinegar
1/2 cup dried cranberries
1 cup walnuts, chopped & toasted
1 tbsp. maple syrup
3 tbsp. olive oil
6 garlic cloves, minced
1/2 tsp. sea salt
1 bunch scallions, chopped
Directions:
Place rinsed lentils, quinoa & bay leaf in a large pot with 2-1/2 cups of water. Bring to a boil; reduce heat to low & simmer for 20 mins. Drain any excess water. Remove from heat & add 1 tsp. sea salt. In a large bowl combine carrot, red pepper, scallions & cranberries. Make dressing by combining balsamic vinegar, garlic, lemon juice, maple syrup, olive oil, salt & pepper in your blender. Blend well. When lentils & quinoa have cooled, mix with carrot mixture until well combined