Lentil, Quinoa And Orzo Salad

• FOR THE SALAD:
• 1/2 cups Dry French Green Lentils
• 1/2 cups Dry Quinoa (I Used 1/4 Cup White And 1/4 Cup Red)
• 6 cups Water
• 1 teaspoon Salt
• 1/4 cups Orzo
• 2 whole Plum Tomatoes, Seeded And Small Diced
• 2 whole Small European Cucumbers, Unpeeled And Small Diced
• 1/3 cups Orange Sweet Pepper, Small Diced
• 1/4 cups Finely Chopped Fresh Cilantro
• 2 Tablespoons Finely Chopped Fresh Parsley
• FOR THE DRESSING:
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Vegetable Oil (NOT Olive Oil, The Flavor Is Too Strong)
• 1/4 teaspoons Ground Cumin
• 1/8 teaspoons Cinnamon
• Salt To Taste

1. For the salad:
2. Rinse the lentils and quinoa in a colander.
3. In a 3-quart pot, bring the 6 cups of water and salt to a boil. Add the quinoa and lentils. Cook for ten minutes, then add the orzo. Stir well, then cook for another 15 minutes until the orzo is al dente. Do not over-cook. The lentils will be slightly firm at this point, which is perfect for this salad.
4. Pour the mixture into a fine mesh colander and rinse under cool water. Drain well.
5. Put the quinoa, lentils and orzo in a large bowl. Add the tomatoes, cucumbers, pepper, cilantro and parsley and mix lightly.
6. For the dressing:
7. In a small bowl, whisk together the rice vinegar, fresh lemon juice, vegetable oil, cumin and cinnamon. Pour over the salad and toss well. Taste. Add salt as needed to correct flavor.
8. Cover salad and refrigerate for at least one hour, but longer is better. Can be stored for two days under refrigeration.

salad, quinoa, water, salt, ubc, tomatoes, european cucumbers, orange sweet pepper, ubc, parsley, dressing, rice vinegar, lemon juice, vegetable oil, ubc, cinnamon, salt

Taken from tastykitchen.com/recipes/salads/lentil-quinoa-and-orzo-salad/ (may not work)