End of summer quinoa & lentil salad

Ingredients

• 1 cup lentils
• 1 cup quinoa
• 3 tbsp white-wine vinegar
• 2 tsp salt
• 3 tbsp extra-virgin olive oil
• ½ cup fresh mint, finely chopped
• 2 tbsp lemon zest
• S&P to taste

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Preparation

• Begin by rinsing the lentils under cold water. In a small saucepan add enough water to cover the lentils by 2 inches, add 1 tsp salt and simmer until tender but not falling apart, about 15 minutes.
• Meanwhile, place quinoa, 2 cups water and 1 tsp salt in another saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 15 minutes, approx.
• When lentils are done, drain well. Remove hot lentils to a large mixing bowl and stir in 1 tbsp of vinegar, salt and pepper to taste. Cool lentils completely, stirring occasionally.
• When quinoa is cooked, drain any excess liquid. Cool and add to lentils in mixing bowl.
  
• In a small bowl whisk together remaining 2 tbsp vinegar, oil, S&P to taste. Combine lentils, quinoa and dressing. Add in mint and zest. Mix well.

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