Quinoa and Black Lentils with Mixed Greens
large handfuls mixed lettuce greens
Balsamic Honey Vinaigrette
extra-virgin olive oil
fresh thyme sprig
salt and ground pepper
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
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.
To make Balsamic Honey Vinaigrette, whisk together Vinaigrette ingredients in a bowl or place all ingredients in a jar and shake well.
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.
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.