- 1/2 cup quinoa
- 1 1/4 cups water, plus 2 cups
- 1/2 cup lentils
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup vegetable oil
- 1/4 teaspoon garlic powder
- 1 lime, zested
- Kosher salt and freshly ground black pepper
- 2 green onions, chopped
- 1 tablespoon chopped fresh cilantro leaves
Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.