Mediteranian Lentil Salad from Allrecipes.com

Ingredients

• 1 cup dry brown or green lentils
• 1 cup diced carrots
• 1 cup red onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 tablespoons lemon juice
• 1/2 cup diced celery
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil

Directions

1. In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
2. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.   Makes 8 side dish servings or 3-4 larger servings.

Quinoa Tabbouleh

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.