Protein and nutrient dense, this power packed salad works perfectly for lunch on its own, or as a delightful side to lamb or grilled vegetables. Cook and marinate the lentils and quinoa up to 1 day in advance. Toss with the vegetables and cheese just before serving. Serves 6 as a side salad.

Ingredients:

• 1 cup Zürsun French Green lentils
• 1 cup Red Quinoa
• 1 cup crumbled Feta cheese
• 1 large handful organic arugula
• 1 small handful fresh organic mint
• 3 large handfuls of organic cherry, grape or teardrop tomatoes
• 1 organic cucumber
• 1 organic lemon
• 3 organic garlic cloves
• ¼ cup + 1 tablespoon Unio Chardonnay white wine vinegar
• ¼ cup + 1 tablespoon LHF California extra virgin olive oil
• Diamond Kosher salt and freshly ground pepper

Prep:

Wash and rinse the lentils well to remove any stay pebbles or grit.

Wash and agitate with your hands the quinoa. Rinse and repeat the process.

Wash and dry the arugula. Trim the ends and coarsely chop the leaves.

Coarsely chop the fresh mint.

Trim the ends from the cucumbers. Slice into quarters lengthwise, then chop into bite sized pieces.

Slice the tomatoes in half.

Finely mince or grate the garlic cloves. Mix with a 1 teaspoon of salt to form a garlic paste.

Juice the lemon, removing any pits.

Instructions:

Cook the quinoa according to package directions. When cooked, toss with 1 tablespoon olive oil. Set aside to cool.

Fill a medium sauce pan with lentils and salted water. Lentils should be completely covered by the water. Bring to a boil, then reduce heat to medium-low, and simmer until tender but not falling apart or mushy, about 15 minutes. Drain, toss the hot lentils with 1 tablespoon of white wine vinegar, and set aside to cool.

In a small bowl, briskly whisk the remaining white wine vinegar and olive oil with the garlic paste. Add salt and pepper to taste.

In a large bowl, toss the lentils and quinoa with the dressing. Chill in the fridge for 2 or more hours before serving.

Before serving, toss the lentils and quinoa with the tomatoes, chopped mint and arugula, cucumbers, fresh lemon juice and feta. Add salt and pepper to taste.