Lentil-Quinoa Salad with Sun Dried Tomatoes (Vegan and Gluten-Free)

This is one hearty, gluten-free, vegan bowl of awesomeness... Fluffy curlicues of quinoa, tossed with tender lentils, sweet red onion, chewy sun dried tomatoes, all the herbs, and a light, red wine vinaigrette. Super satisfying, bursting with flavor, and completely healthy on every level.

Even if you're not vegan or gluten-free, you need this salad in your recipe arsenal. It's such a refreshing change from pasta and rice, it's jam-packed with protein, and it's undeniably delicious. Equal parts chew and crunch, it'll satisfy everyone in your household - from the littlest to the biggest.

Lentil-Quinoa Salad with Sun Dried Tomatoes (Vegan and Gluten-Free)

1 1/4 cups brown lentils
1 cup quinoa
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup minced oil-packed sun dried tomatoes
1/4 cup chopped fresh parsley
1/4 cup minced red onion
Salt and freshly ground black pepper

Cook the lentils according to the package directions (for most brown lentils, that means cooking them in about 5 cups of boiling water for 20 to 25 minutes, until the lentils are tender). Drain the lentils in a colander and rinse briefly with cool water.
Meanwhile, prepare the quinoa according to the package directions (the same prep as rice). When the quinoa is tender and the liquid is absorbed, transfer it to a large bowl.
In a small bowl, whisk together the olive oil, vinegar, mustard, oregano, and garlic powder. Add the mixture to the quinoa and stir to combine. Stir in the lentils when they're finished cooking. Fold in the sun dried tomatoes, parsley and onion. Season to taste with salt and pepper.
Serve the salad warm or refrigerate until ready to serve (if you refrigerate, stir the salad just before serving to redistribute the dressing and flavors).
Serves 4