Cook the Quinoa:
In a medium saucepan, bring the quinoa and water (or vegetable broth) to a boil. Reduce heat, cover, and simmer for about 15 minutes, until all the liquid is absorbed. Remove from heat, let it sit for 5 minutes, then fluff with a fork and let cool.
Prepare the Lentils:
If using canned lentils, drain and rinse them thoroughly. If cooking from scratch, ensure they’re tender but not mushy. Let them cool before adding to the salad.
Chop the Vegetables:
Dice the red bell pepper, cucumber, and avocado. Halve the cherry tomatoes and finely chop the red onion. Set everything aside.
Make the Dressing:
In a small bowl or mason jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, and maple syrup. Season with salt and pepper to taste. Shake or stir well until fully combined.
Assemble the Salad:
In a large mixing bowl, combine the cooked quinoa, lentils, diced vegetables, cherry tomatoes, parsley, mint, and olives (if using). Pour the dressing over the salad and toss gently to coat everything evenly.
Add Avocado:
Just before serving, gently fold in the diced avocado to keep it fresh and creamy.
Serve and Enjoy:
Enjoy immediately, or chill the salad in the fridge for an hour to allow the flavors to meld. It’s perfect for meal prep or leftovers!
