- 2cups red and white quinoa(mixed)
- kosher salt
- 1tablespoon extra-virgin olive
- 1⁄3cup extra-virgin olive oil, more as needed
- 3tablespoons white vinegar or 3 tablespoons rice vinegar, more as needed
- 3tablespoons fresh lemon juice, more as needed
- 1 -2tablespoon finely grated lemon zest
- fresh ground black pepper
- 3⁄4cup chopped roma tomato
- 3⁄4cup diced English cucumber(1/2 inch dice)
- 1⁄2cup thinly sliced scallion
- 3⁄4cup diced red bell pepper (1/4 inch dice)
- 1cup cooked red lentil
- 1cup cooked mung beans
- 2tablespoons chopped fresh cilantro (leaves and stems)
- 2tablespoons chopped fresh flat-leaf parsley
Rinse quinoa thoroughly under cold water and drain.
Bring 7 cups water to a boil in a 4 quart pot over high heat.
Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes).
Drain and rinse the quinoa with cold water to stop the cooking.
Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss lightly to coat.
Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge.
Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette).
Whisk in lemon zest; taste; season with salt, pepper and additional vinegar and lemon juice or olive oil as needed.
Place cooked and cooled quinoa in large serving bowl and toss to break up any clumps.
Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, cilantro and parsley plus 1/2 cup vinaigrette and toss.
Taste and season as needed with more vinaigrette, salt and pepper.
Serve or refrigerate for up to 1 day.
If making ahead, allow salad to sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt and pepper before serving.