Quinoa and Lentil Salad with Cranberries

1. 1

   Put the lentils and 1 bay leaf in a saucepan, add enough water to cover, and bring to a boil.

2. 2

   Lower the heat to medium-low and simmer until the lentils are tender, about 30 minutes; drain and discard the bay leaf.

3. 3

   Rinse the lentils under cold water until cool, then move them to a large bowl.

4. 4

   In a saucepan, bring 2 cups water, the quinoa, and the remaining bay leaf to a boil.

5. 5

   Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 15 to 20 minutes.

6. 6

   Rinse the quinoa with cold water until cool, discard the bay leaf, and stir the quinoa into the lentils.

7. 7

   Warm the lemon juice in a microwave-safe bowl in the microwave, about 30 seconds.

8. 8

   Stir the honey into the lemon juice until dissolved.

9. 9

   Add the vinegar and salt, then whisk in the olive oil and season with black pepper.

10. 10

    Pour the lemon juice mixture over the lentils and quinoa.

11. 11

    Stir the walnuts, cranberries, feta cheese, and green onion into the lentil and quinoa salad.

12. 12

    Toss to coat.

13. 13

    Refrigerate until chilled, about 1 hour.

• Calories 181.93 kcal Moderate
• Protein 6.31 g Moderate
• Carbs 19.45 g Moderate
• Total Fat 9.63 g Moderate
• Saturated Fat 1.89 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 6.3 mg Low Source
• Sodium 87.71 mg Low Source
• Fiber 3.52 g Moderate
• Sugar 3.02 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 51.02 mg Low Source
• Iron 1.42 mg Low Source
• Potassium 85.99 mg Low Source
• Vitamin A 19.59 mcg_rae Low Source
• Vitamin C 2.74 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Milk 🥛
• Onions 🧅