Lentil, Quinoa, and White Bean Summer Salad Recipe
Serve this vegetarian Lentil, Quinoa and White Bean dish for a luncheon along with a simple green summer salad.
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Serving bowl
- Peeler
- Grater
- Spoon
- Fork
- Plate
- Kitchen timer
- Stove
Ingredients
- 1 cup quinoa, multi-colored if possible
- 1 cup orange lentils
- 1 can (15-ounce) white beans, drained and rinsed
- 2 cups European cucumber, diced into 1/4-inch pieces
- 1 cup peeled and diced carrot into 1/4-inch pieces
- 1/4 cup roasted pistachio nuts
- 1 large peach, cut into 1/4-inch dice
- 1/4 cup lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon grainy mustard
- 1/2 cup plus 1 tablespoon olive oil
- Salt
- freshly ground black pepper
- 1/3 cup finely chopped parsley
- 1 tablespoon finely chopped chives
- 3 tablespoons finely chopped mint leaves
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