Ingredients: 1/2 cup quinoa 1 cup chicken or vegetable broth 1 cup green lentils 3 tbsp extra-virgin olive oil Juice of 1 lemon 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp ground turmeric 1/2 tsp paprika 1/2 cup chopped fresh basil 1/2 cup chopped flat-leaf parsley 1/2 cup pine nuts 1/2 cup raisins
Preparation: 1. Place quinoa and broth in a small saucepan and bring to a boil. Cover, lower the heat, and simmer for 15 minutes, or until the liquid has been absorbed. Remove from heat and set aside to cool.
2. Meanwhile, place the lentils in a medium sauce pan and cover with 3 cups water. Bring to a boil, then lower the heat and simmer for 20 minutes, or until cooked through. Drain, rinse, and set aside to cool.
3. Make the dressing by whisking together the olive oil, lemon juice, salt, pepper, turmeric, paprika, basil, and parsley in a small bowl.
4. Combine the cooled quinoa and lentils in a large bowl, toss with the dressing, and mix in the pine nuts and raisins.