Lentil and Quinoa Salad with Brussels Sprouts and Apple

To cook lentils for your salad, combine 1 cup of green lentils with 3 cups of vegetable stock in a medium saucepan. Bring to a boil, then reduce to a simmer for 15-20 minutes until tender. For quinoa, use 1 cup of quinoa with 1 cup of vegetable stock and ¾ cup of water, bringing it to a boil before covering and simmering for 15 minutes until all liquid is absorbed. Once cooked, mix them into your salad for a hearty base.

Yes, you can easily make this salad vegan by omitting the shredded Parmesan cheese or substituting it with a vegan cheese alternative. The rest of the ingredients, including lentils, quinoa, Brussels sprouts, and apple, are naturally vegan-friendly.

If you don't have Brussels sprouts, you can substitute them with shredded kale, chopped broccoli, or even roasted cauliflower. These alternatives will still provide a nice crunch and complement the flavors of the salad.

To store leftover salad, place it in an airtight container in the refrigerator. It will keep well for up to 3 days. If you find the salad is too dry after storing, you can add a splash of olive oil or a bit more apple cider vinegar before serving.

This hearty salad pairs wonderfully with grilled chicken, roasted salmon, or even a side of crusty bread. It can also be served as a standalone dish for a light lunch or dinner, making it versatile for various meal occasions.