Go Back
–+ servings
A delicious salad made of lentils, quinoa, and rice combined with fresh crunchy veggies and a delicious mustard dressing.
Print
Black Lentil Rice Quinoa Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 6
Author: Jackie
Ingredients
  • 3 cups cooked Village Harvest Antioxidant Blend cooled
  • 1 red, yellow, and green bell pepper seeded and sliced
  • 1 cup celery chopped
  • ½ cup parsley diced
Mustard Vinegar Dressing
  • 1 small onion diced
  • ½ tablespoon crushed garlic
  • ⅓ cup vegetable or grape seed oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons mustard
  • 2 tablespoons water
  • 3 tablespoons honey
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely chopped chives
Instructions
To Make the Mustard Vinegar Dressing
  1. In a medium sized jar, combine mustard, water, vinegar, and sugar.
  2. Cover and shake until sugar has dissolved.
  3. Once dissolved, add salt, black pepper, onion and garlic, and finely chopped herbs.
  4. Mix to combine.
To Make the Salad

  1. Combine cooked and cooled Village Harvest Organic Antioxidant Blend with sliced peppers, chopped celery and chopped parsley.

  2. Drizzle on dressing and toss to coat.
  3. Make up to a day ahead of time for ultimate flavor.
  4. Store in airtight container in fridge for up to 3 days.