Food for the (Gluten Intolerant) Soul

To be fair, I am not a huge fan of Quinoa, but I can’t resist this salad… it’s so light and fresh!

Ingredients:

• 1 cup quinoa (any color; mixed quinoa preferred)
• ⅓ cup black or brown lentils
• 3 cups water
• Salt, to taste
• 2 large carrots, peeled
• 1 red pepper
• 2 celery sticks
• ¼ cup almonds
• ¼ cup dried cranberries

For the Seasoning:

• ¼ cup finely chopped parsley
• ¼ cup finely chopped mint (use less if you prefer a milder mint flavor)
• 1½ lemons, juiced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon sumac (optional)
• 1 tablespoon olive oil (optional)

Preparation:

• Cook the Quinoa: Rinse and drain the quinoa. Place it in a microwave-safe bowl with 2 cups of water and a pinch of salt. Cover and microwave on high for 10-12 minutes, stirring halfway through, until the water is absorbed. Let cool.
• Cook the Lentils: In a separate microwave-safe bowl, combine lentils with 1 cup of water and a pinch of salt. Cover and microwave on high for 10-12 minutes, or until tender. Drain and let cool.
• Prepare the Vegetables: Dice the carrots, red pepper, and celery into small, uniform pieces. Roughly chop the almonds and dried cranberries.
• Combine the Salad: In a large bowl, mix the cooled quinoa, lentils, diced vegetables, almonds, and cranberries.
• Add the Seasoning: Add the parsley, mint, lemon juice, salt, pepper, sumac (if using), and olive oil. Toss until well combined.
• Serve or Store: Serve immediately or store in the refrigerator for up to 3 days. Enjoy!