Make this inspired recipe with sweet corn on the cob if you can. Just steam it and cut it off the cob, you'll be glad you did. A tasty honey mustard dressing makes it all come together.
Purchase our GRAIN French Lentils for this recipe here.
Quinoa Lentil Salad with Sweet Corn & Arugula:
1 cup GRAIN Golden quinoa
1/2 cup GRAIN Laird or French Lentils
1 cup sweet corn kernels, ideally from the cob
2 cups baby arugula
1/2 cup chopped Italian parsley
1/3 cup red onion, sliced thinly
3/4 cup feta cheese, cubed
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tbsp honey
1/4 tsp salt
1/4 tsp dried mustard powder
To prepare, soak the lentils for 4-8 hours in a bowl of cold water on the counter. When ready to cook, drain and rinse the lentils and add them to a vegetable steamer basket in a pot to cook with plenty of water for steaming. Steam the lentils for 20-30 minutes, until soft but still firm. Cook the quinoa according to package directions.
While the lentils and quinoa cook, prepare the remaining salad ingredients. For the dressing, blend all ingredients together in a blender or hand blender. Once the lentils and quinoa have both cooled to room temperature, toss all of the ingredients together in a large mixing bowl.
Serve as a side to any protein dish, or enjoy as a light plant-based option for a full meal. This recipe will keep well for a few days, just be sure to toss with fresh arugula just before serving.