How to Make a Fresh and Flavorful Lentil and Quinoa Salad for Every Season
Start with the Base: Cook lentils and quinoa separately. Use green or brown lentils for texture and protein.
Choose Seasonal Vegetables: For spring, use asparagus, peas, and radishes. In summer, add tomatoes, cucumbers, and bell peppers.
Add Fresh Herbs: Fresh herbs elevate the flavor. Try parsley, cilantro, or mint in warmer months and thyme or rosemary for the colder seasons.
Dress It Up: A simple dressing of olive oil, lemon juice, garlic, salt, and pepper brings everything together.
Add Protein: To make the salad more filling, toss in some protein. Grilled chicken, chickpeas, or feta cheese work well.
Incorporate Healthy Fats: Add avocado or nuts (like walnuts or almonds) to provide healthy fats and a satisfying crunch.
Season for Flavor: Season with spices like cumin, paprika, or coriander to suit the season’s mood. For autumn, add a pinch of cinnamon or nutmeg for warmth
Balance the Flavors: Taste as you go, balancing acidity from the lemon with sweetness from roasted veggies or fruits like apples or berries.