Name: Lentil & Quinoa Salad with Cucumbers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 tbsps. extra-virgin olive oil (more, as needed); ½ cup leeks, thinly slices; 2 garlic cloves, finely minced; 1 English cucumber, thinly sliced; 1 cup green lentils, cooked; 2 cups red quinoa, cooked; ½ cup slivered almonds, lightly toasted; ¼ cup chopped parsley; ¼ cup chopped dill; 2 tsps. grated lemon zest; 2 tbsps. lemon juice; Salt & pepper, to taste

Instructions

1. In a medium sauté pan, over medium heat, cook the leeks and garlic until soft and translucent – about 10 minutes. Season with salt & pepper after 5 minutes of cooking. Remove with a slotted spoon, and set aside.
2. Add 1 additional tablespoon of extra-virgin olive oil to the pan, and gently cook the cucumber slices, until slightly soft. Salt lightly. Set aside.
3. In a large bowl, combine the leeks and garlic, lentils, quinoa, almonds, parsley, dill lemon zest and lemon juice and more oil, if needed. Add salt & pepper, to taste.
4. Spread cucumbers on plate in an overlapping ring, and mound salad in the center.