Introduction

Indulge in the vibrant flavors of North Africa with this tantalizing Spiced Moroccan Lentil and Quinoa Salad with Lemon Dressing. This nourishing and flavorful dish combines the richness of lentils, the delicate fluffiness of quinoa, and a symphony of aromatic spices. The refreshing lemon dressing adds a burst of citrusy brightness, creating a perfect balance of flavors.

Ingredients

For the Salad:

• 1 cup dried lentils, sorted and rinsed
• 1 cup dried quinoa, rinsed
• 1 onion, chopped
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

For the Lemon Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Steps

1. Cook the Lentils and Quinoa:

In a large pot, combine the lentils and quinoa with 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender and the quinoa is cooked through. Drain any excess liquid.

2. Sauté the Vegetables:

While the lentils and quinoa are cooking, heat a large skillet over medium heat. Add 1 tablespoon of olive oil and sauté the onion, carrots, and celery for 5-7 minutes, or until softened. Stir in the garlic and cook for 1 minute more.

3. Add Spices and Seasonings:

Add the cumin, coriander, turmeric, and cayenne pepper to the skillet. Stir to coat the vegetables and cook for 30 seconds, or until fragrant.

4. Combine the Salad:

In a large bowl, combine the cooked lentils and quinoa, the sautéed vegetables, the chopped cilantro and parsley, and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.

5. Make the Lemon Dressing:

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and salt and pepper to taste.

6. Assemble the Salad:

Drizzle the lemon dressing over the salad and toss to combine. Serve immediately or refrigerate for later use.

Tips

• For a richer flavor, toast the spices in a skillet before adding them to the vegetables.
• Add other vegetables to your liking, such as bell peppers, zucchini, or mushrooms.
• If you don't have Dijon mustard, you can use yellow mustard instead.
• Serve the salad as a main dish or side dish. It pairs well with grilled chicken, fish, or tofu.
• Leftover salad can be stored in the refrigerator for up to 3 days.

FAQs

Q: How can I make the salad vegan?

A: Replace the honey in the lemon dressing with maple syrup or agave nectar.

Q: Can I use canned lentils and quinoa instead of dried?

A: Yes, if using canned lentils and quinoa, rinse and drain them thoroughly before using. Reduce the cooking time accordingly.

Q: What if I don't have all the spices listed?

A: You can omit any of the spices or substitute with other spices of your choice. For example, you could use garam masala instead of cumin and coriander.