Lentil Quinoa Salad

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I am a quinoa fan and am always looking for new recipes, and this one is a keeper! And lately I'm trying to add more legumes, beans, etc., to our diet, so the lentils in this are a great bonus. And note to Daddy: maybe there really is no quinoa in Binghamton, but I have a had time believing that when I can get it in at least 3 stores here in Augusta, which is less than half the population of your town. Try a natural foods store or the natural foods section of the chain markets. I'm sad to see this recipe get a lowered rating for this unfair reason.

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Melissa, You are always great to watch and this one caught my undivided attention. I use Quinoa as great protein addition and thickener to soups and stews, but I couldn't figure out how to cook it just right for a side dish or salad. Thanks for the microwave tip. I'll be sure to try it soon.

My retired husband uses Quinoa in his seeded bread recipes along with sunflower seeds, millet, sesame seeds and other magical ingredients like walnuts, soy powder, raisons, etc. It really is a whole protein, very tasty bread that we just can't find anymore in the grocery store. He finds the Quinoa in bulk at a Whole Foods Market. Just gotta love the master baker and gardener that he has become!!!

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I have never had quinoa before. It is an interesting texture to a really good salad. The vingarette really gives it a lot of flavor.
If you don't like her then don't watch her. This is NOT A BLOG, it is a recipe review. If you haven't tried the recipe then DO NOT leave a rating. Please whine somewhere else.

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I rate down a recipe if the principal ingredient is difficult to obtain and this is not noted by the chef and a substitution at least suggested.
So, Melissa, I had to be harsh since nobody in my neck of the woods had quinoa available in the bulk foods section and I have some big name Super Markets (Target, Walmart, Price Chopper near me and I do not recall you mentioning a preferred substitute on the TV Show or on this internet version.
So I tried an everyday white rice to pair with the lentil beans and served it up that way.
The result was a dish that was probably healthy but not especially tasty to me.
Where art thou, quinoa?

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The flavors are bright with the vinegar, Dijon and zest. I love the texture of quinoa and lentils. I will make this again.

I am rating the recipe, not criticizing a tv chef. Don't be a hater, Anne!

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I am going to try this one..sounds too healthy and tasty to be true

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what about the recipe ??

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Melissa does a great job of developing terrific healthy meals for not too much money. If you have never tried quinoa and/or lentils, then please give this recipe a try! If you have an opinion about her and not food, then DO NOT COMMENT HERE! This review section is for the RECIPE.