Pantry Raid: Quinoa and Lentil Salad

I have heard a lot of talk lately about Quinoa, but never really knew how to make it. So this weekend while at Whole Foods I decided to pick some up and do a test run. Glad I did, because it came out delicious.

This made a really large bowl for a party I was attending. It's easy to cut the recipe in half.

2 1/2 cups of Quinoa
1 cup green lentils
Fresh bunch of basil - chopped
1 container of crumbled feta cheese
1 large red onion - diced
2 containers of cherry or grape tomatoes - cut into 4's
1 bottle of Tessemae's All Natural Lemon Pepper Dressing - can be found at whole foods.

2 1/2 cups of Quinoa placed in 5 cups of water, bring to a boil, place lid on pot and cook on low for 15 minutes. Start the lentils at the same time. Place them in a pot cover with water and once it boils cook covered on low for 15 minutes.

Once the Quinoa and lentils are cooked, place in a large bowl and refrigerate to cool them down.
While they are cooling start prepping the other ingredients.

Once the lentils and Quinoa are cool, mix in the dressing until coated. Then add the basil, tomatoes, onion and cheese. Season to taste with salt if necessary (I didn't add any).

Refrigerate and then enjoy!

Pairs nicely with grilled chicken, fish or steak.