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Peruvian World Cup Quinoa-Lentil Salad

Peruvian World Cup Quinoa-Lentil Salad

Appetizers

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Cook Time

85 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1/2 cup lentils, pardina dried, rinsed
1/2 cup quinoa dried, off-white
1 cup corn kernels; fresh
2 cups water divided, one cup for each quinoa and lentils
1 cup tomatoes roma; cubed
1 cup cucumber English; cubed
1 cup parsley fresh, Italian; chopped fine
1 cup cilantro fresh; chopped fine
1/2 cup mint fresh; chiffonade cut
1/8 cup lime juice fresh
1/8 cup olive oil
1 tsp salt to taste
1 tsp cumin

Instructions

Cook the lentils and the quinoa simultaneously as they will both take about 20 minutes to be ready. Add one cup of water to a small pot. Heat water, and when it begins to boil, add lentils and lower to medium.
Meantime repeat the same for the quinoa. Soon after the water begins to boil, reduce heat to medium and allow to cook for 20 minutes or a bit more. Stir at times as it tends to stick to the button of the pot.
When both lentils and quinoa are ready, remove from heat. For the lentils, drain in a large colander and run cold water to allow it to cool off quicker. Place in a large bowl. Do the same for the quinoa.
Combine quinoa and lentils in a large bowl and place in the refrigerator and allow it to cool off quicker.
Once mixture is cool, incorporate the tomatoes, corn, cucumbers, and herbs.
In a cup, add the olive oil, lime, cumin, and salt; stir.
Add mixture to salad and blend.
Allow flavors to marry for at least half hour.
Serve in a bowl and enjoy.