1 cup (250 mL) quinoa
1 ½ cups (375 mL) Frozen Green Giant* Mixed Vegetables
1 tomato, chopped
1 can (14 oz/400 mL) lentils, drained and rinsed
¾ cup (175 mL) chopped fresh parsley
¼ cup (60 mL) chopped fresh mint
¼ cup (60 mL) lemon juice
2 tbsp (30 mL) extra-virgin olive oil
1 small clove garlic, minced
½ tsp (2 mL) salt
¼ tsp (1 mL) each pepper and ground cumin
Cook quinoa according to package directions. Transfer to bowl; let cool.
Cook mixed vegetables according to package directions. Add to quinoa; stir in tomato, lentils, parsley and mint.
Whisk together lemon juice, olive oil, garlic, salt, pepper and cumin; toss with quinoa mixture. Serve at room temperature or refrigerate until serving.
Tip: Make this salad ahead of time and refrigerate it for up to 24 hours.