Page 34 - Interface November Issue 2025

This lentil quinoa salad is packed with
fresh, summery textures and flavors!
The zesty herbed dressing pairs
perfectly with lots of crunchy veggies
such as zucchini, peppers, carrots,
hearty lentils and quinoa and sweet
orange slices for a one-bowl burst of
flavor meal that you can even make
ahead of time.

PREP: 25 MINUTES MINS
COOK: 5 MINUTES MINS
TOTAL: 30 MINUTES MINS
SERVINGS: 4
GLUTEN-FREE | SOYFREE | NUTFREE

FOR THE DRESSING
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Italian herb blend
• 2 tablespoons lime juice
• 1/2 to 1 teaspoon Dijon mustard
• 1/2 to 1 teaspoon garlic powder

FOR THE SALAD
• 1 can of lentil, drained, or 1 1/2 cups
cooked lentils
• 1 cup cooked quinoa, or cook 1/4 cup of
dried quinoa according to instructions on
the package
• 1/2 cup chopped zucchini
• 1 tomato, finely chopped
• 3/4 cup chopped peppers, red and green
• 1/2 cup shredded carrots
• 1/2 cup loosely packed chopped
coriander, parsley or other herbs of
choice
• 2 tablespoons of seeds of choice
• 1/4 cup nondairy cheese, optional, use
more or less, to taste
• 1 orange, peeled and sliced

INSTRUCTIONS
• Cook your quinoa and lentils, if you
haven’t already and drain and rinse with
some cold water and set aside.
• Add the dressing ingredients to the
serving bowl. Mix the dressing, then add
all of the rest of the salad ingredients,
and toss to coat.
• Chill for 15 mins then serve.

INTERFACEDigimag | NOVEMBER 2025 | 32