Lentil, Arugula, Mango and Quinoa Salad

Summer is the time for potlucks, backyard parties, barbecues and picnics on the beach. A satisfying salad like this Lentil, Arugula and Quinoa Salad is a meal in itslef. Mangoes, red onion, lemony green arugula, lentils, quinoa, and a tangy dressing, this salad is full of healthy and delicious ingredients.

If you’re going to a 4th of July party this year, bring this crowd pleasing salad. For this Lentil, Arugula, Mango and Quinoa Salad recipe, I used mixed quinoa because it’s what I had on hand, but feel free to use a traditional white quinoa instead.

Serve it as a side dish or with wedges of pita bread as a light appetizer, or add shrimp or chicken and serve it as a main dish.

Buen provecho!

Ingredients

• 1 cup cooked quinoa, at room temperature
• 1 cup of cooked lentils, at room temperature
• 6 cups arugula leaves
• 1 large mango, peeled and diced
• 1 avocado, peeled and diced
• 1/2 red onion, sliced
• 1/2 English cucumber, diced
• Salt and pepper to taste

Dressing

• 1 teaspoon white vinegar
• 1 tablespoon lemon juice
• 3 tablespoons lime juice
• 4 tablespoons olive oil
• 1/4 teaspoon ground cumin
• 1/4 cup finely chopped cilantro
• Salt and pepper to your taste

Directions

1. Toss the cooled quinoa with the rest of the ingredients. Taste and add more salt if desired.
2. In a small bowl mix all the dressing ingredients and add to the salad. Toss and serve room temperature or cold.