1cupquinoaI use Trader Joe's Organic Tricolor Quinoa
9oz.French LentilsI use Trader Joe's Steamed Lentils, it saves time and they taste great
1lb.cherry or grape tomatoes, halved
3 1/2 oz.flat leaf parsley, finely chopped
1 1/2oz. mint leaves, finely chopped
1 1/2oz.cilantro leaves, finely chopped
1smallred onion, finely chopped
4tablespoonsextra virgin olive oil
salt and pepper to taste
Cook the quinoa and lentils separately according to package directions. (If using Trader Joe's steamed lentils, rinse under cold water and drain.) Rinse cooked quinoa and lentils with cold water and drain.
In a large bowl, combine tomatoes, herbs, onion, olive oil, lemon juice, a good pinch of salt and fresh ground black pepper. Mix well. Add quinoa and lentils and mix again. Adjust seasoning to taste.
Refrigerate for 1-2 hours to allow flavors to mingle.