This is a hearty and healthy vegetarian salad that can be mixed up to 3 days ahead and makes a great lunch. It starts with protein-rich quinoa and lentils and then gets a hit of zesty herbs, radicchio, and mandarin orange segments. I like to use black beluga lentils and black quinoa, both of which hold their shape well in salads and provide a nice color contrast to the other ingredients. However, feel free to use brown lentils and white quinoa if that's what you have on hand.
Quinoa and Lentil Salad with Radicchio and Orange
Serves 6 to 8
1 cup black beluga lentils, rinsed and drained
3 1/2 cups water, divided
2 tablespoons freshly squeezed lemon juice, divided
3 tablespoons red wine vinegar, divided
1 cup black or red quinoa, rinsed and drained
1/4 cup extra virgin olive oil, divided
1 large garlic clove, pounded to a paste with a pinch of salt
Freshly ground black pepper
2 cups shredded radicchio (about 1/2 head)
3 scallions, trimmed and thinly sliced on the diagonal
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
3 mandarin oranges or clementines, peeled and segmented
Place the lentils and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until the lentils are tender but still firm, about 25 minutes. Drain off any liquid and transfer the lentils to a large bowl. Toss with 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, and 1/2 teaspoon salt. Set aside to cool, stirring occasionally.
Place the quinoa and 1 1/2 cups water in a medium saucepan. Bring to a boil, cover, then reduce heat and simmer for 15 minutes. Remove from heat and let stand 10 minutes. Fluff with a fork and stir in 1 tablespoon olive oil and 1/2 teaspoon salt. Spread the quinoa on a parchment-lined baking sheet to cool.
In a small bowl, whisk together the garlic paste, a pinch of salt, a few good cracks of black pepper, and the remaining lemon juice, red wine vinegar, and olive oil.
Combine the cooled lentils and quinoa. Stir in the radicchio, scallions, parsley, mint, and orange segments. Add the dressing and toss to combine. Taste and adjust seasonings if desired.
Refrigerate at least 30 minutes before serving. Store in the refrigerator up to 3 days.