created by: Almond Board of California
Mustard Lemon Dressing:
2 Tablespoons blanched slivered almonds, toasted
1/2 teaspoon grated lemon peel
1/2 cup lemon juice
1/2 cup olive oil
2 Tablespoons fresh mint, chopped
1 clove garlic, minced
1 teaspoon Dijon-style mustard
1/2 teaspoon thyme
1 cup lentils
1/2 cup quinoa
1 can (14.5 oz) chicken broth
1 cup water
1/2 cup diced red bell peppers
1/2 cup diced carrots
1/2 cup diced zucchini
1 cup (4 oz) crumbled feta cheese
1/2 cup chopped scallions
1/2 cup blanched slivered almonds, toasted
1/2 cup chopped parsley
Prepare Mustard Lemon Dressing: In a blender, finely grind almonds. Add remaining ingredients; blend until smooth; reserve.
In a medium saucepan, combine lentils, quinoa, chicken broth and water and bring to a boil. Reduce heat to low, cover and simmer 20 minutes. Stir occasionally to make sure quinoa isn’t sticking to the pan. Remove from heat, ‘fluff’ with fork and transfer into a large bowl.
Toss lentil mixture with Mustard-Lemon Dressing, red bell peppers, carrots and zucchini. Cover and allow to cool, tossing occasionally, to distribute dressing. Chill 2-4 hours. Just before serving, toss in feta cheese, chopped scallions, almonds and parsley.