Lentil and Toasted-Quinoa Salad

Add the lentils to a saucepan with 2 cups of water and bring to a rapid simmer.

Cook, uncovered, for 20 to 30 minutes until tender, adding more water as needed to keep the lentils submerged. Drain the remaining liquid and rinse the lentils with cool water.

In a second saucepan, bring 1 cup of water and ¼ teaspoon of the salt to a boil, then add the rinsed quinoa and cover.

Turn the heat to low and simmer for 15 to 20 minutes, or until the quinoa is tender. Remove from the heat and allow to rest for 10 minutes.

Preheat the broiler, then halve the pepper and remove the stem and seeds.

Place the pepper halves on a baking tray, cut side down, and broil until blackened spots begin to form on the skin, about five to seven minutes. Remove from the oven, place in a bowl, and cover with a towel so the pepper continues to soften.

Heat a skillet over medium. Add the 2 tablespoons of olive oil, then add the cooked quinoa and sauté over medium heat, stirring often, until the quinoa is crisp — approximately 10 minutes.

Stir in ¼ teaspoon of the salt and set aside to cool slightly.

To make the dressing, combine in a blender the bell pepper, remaining ½ teaspoon salt, 1/3 cup olive oil, vinegar, garlic, and honey. Blend until smooth.

Mix the lentils and quinoa with the cucumber, onion, and mint in a large bowl.

Toss with the dressing just before serving.