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Quinoa and Black Lentils with Mixed Greens

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8


  • 1 cup quinoa rinsed well
  • 1 3/4 cup water
  • 1 cup black lentils rinsed
  • 4 cup water
  • 2 to matoes chopped
  • 2 avocados chopped
  • 8 large handfuls mixed lettuce greens

Balsamic Honey Vinaigrette

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • fresh thyme sprig optional
  • salt and ground pepper to taste


  1. To cook quinoa, rinse well to remove saporin coating. Place in a rice cooker with 1 3/4 cup water. Cook on white rice setting. Alternatively, cook quinoa on stovetop.
  2. To cook black lentils, place rinsed lentils in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low and simmer until lentils are just tender, about 20-22 minutes. Drain.
  3. To make Balsamic Honey Vinaigrette, whisk together Vinaigrette ingredients in a bowl or place all ingredients in a jar and shake well.
  4. Toss cooked quinoa and lentils together in a bowl and drizzle on some Balsamic Honey Vinaigrette to taste. Season with salt and pepper. Let cool completely.
  5. When ready to serve, add chopped tomatoes and avocado to quinoa and lentils, and toss with mixed salad greens. Serve with additional Vinaigrette on the side.