Lentil Salad with Quinoa and Maple-Balsamic Vinaigrette

Lentil Salad with Quinoa and Maple-Balsamic Vinaigrette

1 cup lentils, rinsed

1 cup quinoa rinsed

1 bay leaf

1 teaspoon sea salt

1 carrot, peeled and grated

1 red pepper, seeded and diced

1 bunch scallions, chopped (both the green and the white parts)

1/2 cup dried cranberries

1 cup walnuts, chopped and toasted

4 tablespoons balsamic vinegar

6 garlic cloves, minced

juice of 1 lemon

1 tablespoon pure maple syrup

3 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

In a large pot, place the rinsed lentils, rinsed quinoa and bay leaf. Cover with 2 1/2 cups water.  Bring to a boil, cover and simmer for 20 minutes.  Drain any excess water and pour the mixture into a bowl.  Add 1 teaspoon sea salt.

Add the carrot, red pepper, scallions, walnuts and cranberries.

Make the dressing by placing the garlic, lemon juice, maple syrup, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a jar.  Shake vigorously to emulsify.

Pour over the lentil mixture.