from Complete Vegetarian Kitchen by Lorna Sass.
Lentil-Quinoa Salad with Curry Vinaigrette
2 1/2 cups firm-cooked brown lentils *
1 1/2 cups cooked quinoa *
1/3 cup finely chopped scallions (I put them only in Mr. Man's dish)
Lemon juice and/or sea salt
1/3 cup canola oil
2 Tbs lime juice
1 Tbs curry powder
1 Tbs freshly grated ginger
1/2 tsp ground coriander
1/2 tsp salt
*the original recipe called for cooked lentils and quinoa so I'll tell you how I cooked them!
In two separate pots mix together the lentils and water and the quinoa and water.** Bring to a boil and then simmer until the lentils are tender and the quinoa has absorbed the water. Drain lentils if necessary.
Meanwhile, combine the vinaigrette ingredients in a jar with a tight fitting lid. Shake well.
Combine the lentils, quinoa and chopped scallions. Add most of the vinaigrette. Add enough lemon to make flavors pop (about 1 Tbs). Add more vinaigrette if desired. Serve immediately or refrigerate up to 3 days.
**be sure to thoroughly rinse the quinoa before cooking it, otherwise it may have a bitter taste.