Power Protein Lentil & Quinoa Salad

This is what I call a power salad. 

It kind of started with me throwing anything and everything in a bowl, but it metamorphosed into something truly exquisite. Don't you just love when that happens?

This one is a keeper.

Read on for the recipe...

Power Protein Salad

1 cup dupuy lentils

1/2 cup quinoa

1/2 cup wild rice

1 sweet potato (peeled & cubed)

4 green onions, chopped

1 bunch fresh coriander, roughly chopped (about 1/2 cup loosely packed)

1/2 cup chopped fresh parsley (loosely packed)

1/4 cup fresh mint, shredded (or 2 tsp dried mint)

5 dried apricots, finely diced
Fresh black pepper to taste

1/2 cup slivered almonds (toasted under broiler until golden), as garnish.

Dressing:

Juice + zest of 1 lime

Juice of 1 lemon

1/2 cup olive oil

1 Tbs grainy mustard

2 Tbs maple syrup or honey

1 garlic clove, minced

1 tsp crushed chili flakes

1 tsp salt (more to taste)

1. In 3 separate pots cook the lentils, quinoa and wild rice. Either follow the package instructions or simply use the easy-no-measuring-way: Bring the grains/lentils to a boil in a good quantity of water (like 4x the volume of the grain), then simmer until tender. Then strain out excess water. Set aside and allow to cool.

* the lentils will take approx 40 minutes, the quinoa 15-20 minutes and wild rice 30-40 minutes.

2. While the grains are cooking, preheat oven to 375 degrees. Peel and cube the sweet potato. Toss with a little olive oil and roast in a baking dish until tender (approx 30 minutes, depending on the size of your pieces). Set aside to cool.

3. Whisk together dressing ingredients.

4. Toss together the lentils, quinoa, wild rice, sweet potato cubes, green onions, fresh herbs, and the chopped apricots. Mix in the dressing. Season with fresh pepper and additional salt if desired.

5. Sprinkle with toasted slivered almonds (for a delicious crunchy textural contrast, which my husband says makes the dish).

Enjoy!