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–+ servings

Quinoa Summer Salad with Coconut Milk Dressing

5 | 2 reviews
Let me just say, if you have not tried coconut milk dressing before, it's about to change your life. This black lentil and quinoa salad is packed with all my favorite summer vegetables, from tomatoes to peaches to cucumber, and the limey, sweet and spicy coconut milk dressing is the perfect partner for it. This salad is equal parts fresh and craveable, and the best part is that it's perfect for meal prep. The longer it sits, the better it gets.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings

Equipment

Ingredients

For the salad
  • 1 heaping cup quinoa, any kind
  • 1 heaping cup black lentils
  • 1 medium Fresno pepper, seeds removed
  • 1 cup fresh mint leaves, loosely packed
  • 1 cup fresh cilantro, rough ends of the stems removed
  • 1 garlic clove
  • 1 teaspoon lime zest, about 1/2 of a lime
  • 2 tablespoons lime juice, about 1 juicy lime
  • 1/3 cup yogurt or skyr
  • 1/3 cup coconut milk
  • 1 teaspoon honey
  • Diamond Crystal kosher salt
  • 1/2 medium red onion , thinly sliced
  • 1 pint cherry tomatoes, assorted colors, halved
  • 1 medium peach, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 2 tablespoons white wine vinegar
  • Freshly ground black pepper

Instructions 

  1. Prepare the quinoa according to package instructions. I usually make mine in a rice cooker with a ration of 1:2 grains to water, to keep it simple.
  2. Bring a large pot of water to a simmer. Rinse the lentils and add them in. Simmer for 20-22 minutes, which is usually less than what the package calls for, but it prevents them from turning to mush.
  3. When the quinoa is finished add it to the fridge to chill, and when the lentils are finished, drain and set aside to cool.
  4. While both the grains and lentils are going, preapre the dressing.
  5. Finely chop up half of the Fresno pepper, 6 mint leaves and 2 tablespoons worth of cilantro, add these to a medium bowl. Grate in the garlic and lime zest. Add in the lime juice, skyr, coconut milk and honey and whisk. Season with about a teaspoon of salt, plus more to taste. Set this aside.
  6. Tear the remaining mint and cilantro into a large bowl. Slice the remaining Fresno pepper and add it in as well. Add in the red onion, tomatoes, peach, cucumber and chilled lentils and quinoa. Give a few big mixes and season with salt and vinegar. Add in about half the dressing and mix again.
  7. To serve, portion into bowls and drizzle on the remaining dressing. If making ahead, store in an airtight container in the fridge and this will last for 4-5 days.