Serves: 6–8
Source: Adapted from Lentils For Every Season, Volume 7
Ingredients:
- 1 cup quinoa
- 2 red peppers
- 2 zucchini
- 3 cobs corn
- 1 cup cooked green lentils
- ⅓ cup chopped fresh parsley
- ⅓ cup crumbled feta
- salt and freshly ground pepper
Vinaigrette
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 tsp grainy mustard
- 1 tsp brown sugar
Instructions:
- Prepare quinoa according to package instructions.
- Soak the corn in cold water (with husks on) for 10 minutes.
- Toss the peppers and zucchini with some olive oil.
- Grill the peppers, zucchini, and corn (husks on). Let cool and chop.
- Add the vegetables, quinoa, lentils, parsley and feta to a serving bowl.
- Prepare the vinaigrette and add to the serving bowl. Toss to coat and serve.