PCC Curried Lentil and Quinoa Salad

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Rinse quinoa and drain. Bring 1 1/2 cups water to a boil. Add quinoa, return to a boil and then reduce heat to low. Simmer for 10 minutes. Turn off heat and leave covered for 1/2 hour. Cool on tray or baking sheet in the refrigerator.

Sort and rinse lentils, add to a pot and boil in ample water for 25 to 30 minutes or until tender. Drain and rinse.

To toast cashew pieces, preheat oven to 350° F. Spread nuts on a baking sheet and toast for 4 to 5 minutes. Let cool.

Mix together lime juice, ginger, salt, curry powder, coriander and oil until blended. In a large bowl, combine dressing with lentils and quinoa.

Add cashews, green onions, carrots and corn to cooled and dressed quinoa-lentil mixture. Toss gently to combine.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: corn, lentils, quinoa

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