Texas Pete® Italian Buffalo Lentil and Quinoa Salad
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Cooking tools:
- Blender
- Saute pan
- Saucepan
- Pot
- Slotted spoon
- Paper towel
- Refrigerator
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 C dry Brown lentils, cooked in water according to the instructions on package
- 1 1/2 C dry Quinoa, cooked in water according to the instructions on package
- 2 bulbs or 3 cups raw Fennel, medium diced, caramelized
- 3 tbsp. Olive oil
- 2 cult raw Garlic cloves
- 1 1/2 C Olive oil
- 1 1/2 C Pine nuts, toasted
- 1 C Kalamata olives, pitted, rough chopped
- 2 Red bell pepper, seeded, small diced
- 3/4-1 1/4 C Texas Pete® Buffalo Wing Sauce
- 1/3 C Basil pesto
- 3 tbsp. Red wine vinegar
- Salt
- pepper
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