One of the many places I went to eat last week was Claire’s on Cedros. This was my second time ordering the Quinoa & Lentil Salad, and since the first time I found myself thinking about recreating it.  So for lunch this week I tried my best to make a copycat version (the only things missing are the green onions — which I’m not an onion fan in general — and the currants — I just forgot).  I like how many different textures come together, and  how much protein is packed into this dish!

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Quinoa & Lentil Salad
INGREDIENTS:
2 cups quinoa, cooked
1 cup green lentils, cooked in vegetable broth
2 cups persian cucumber, cut int half-moons
1 cup shredded carrots
1 cup red bell peppers, chopped
1/3 cup cashew pieces
1/4 cup sesame ginger dressing (from Whole Food’s)
1 Tbsp. mint, minced
1 Tbsp. cilantro, minced
DIRECTIONS:

  1. In a large bowl, toss all ingredients together.
  2. Option to plate over a bed of lettuce and serve with chicken.

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