Quinoa & Lentil salad

A protien-packed health bomb. Cook quinoa in a rice cooker, 1 part grain to 2 parts water. Simmer the lentils in the same ratio and a cube of boullion. Meanwhile chop carrot, cucumber, cilantro, celery, green onion and bell pepper (any color) into a 1/4″ dice.

Take quinoa out of cooker to cool. When lentils are tender but still hold their shape, drain and cool.

Mix to your preferred ratio of beans, grains, and veggies. Then dress with oil (flax or olive), lemon juice, salt, pepper, etc.



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