Three grain salad with goat cheese | Heart and Stroke Foundation

Name: Three grain salad with goat cheese | Heart and Stroke Foundation
Total time: 45 min
Ingredients: 4 cups (1 L) water; 1/2 cup (125 mL) dried lentils, rinsed and sorted for stones and shriveled lentils; 1/3 cup (75 mL) medium bulgur; 1/3 cup (75 mL) quinoa; 1/3 cup (75 mL) quick-cooking brown rice; 1 medium red bell pepper, diced; 1/2 cup (125 mL) finely chopped red onion; zest of 2 large lemons; 3 tbsp (45 mL) fresh lemon juice; 1/4 cup (50 mL) canola oil; 1/4 tsp (1 mL) dried pepper flakes; 1 cup (250 mL) chopped fresh mint or Italian parsley; 3 oz (90 g) hard or semi-soft goat cheese, crumbled; 12 large romaine lettuce leaves

www.heartandstroke.ca

Three grain salad with goat cheese

Keywords

Recipe
lentils
bulgur
quinoa

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Ingredients

4 cups (1 L) water
1/2 cup (125 mL) dried lentils, rinsed and sorted for stones and shriveled lentils
1/3 cup (75 mL) medium bulgur
1/3 cup (75 mL) quinoa
1/3 cup (75 mL) quick-cooking brown rice
1 medium red bell pepper, diced
1/2 cup (125 mL) finely chopped red onion
zest of 2 large lemons
3 tbsp (45 mL) fresh lemon juice
1/4 cup (50 mL) canola oil
1/4 tsp (1 mL) dried pepper flakes
1 cup (250 mL) chopped fresh mint or Italian parsley
3 oz (90 g) hard or semi-soft goat cheese, crumbled
12 large romaine lettuce leaves