Lentil, quinoa, and couscous salad

Catskill Animal Sanctuary, by Chef Linda, July 22, 2019: “Often when we’re hungry, our go-to choices aren’t ones that nourish us healthfully. With just a little planning, you can have delicious choices at the ready, like this easy salad made with simple ingredients from your fridge and pantry. All you need is one pot to make this dish, so clean up is a breeze. We used green lentils here, but you can choose brown, black, or French lentils: black and French hold their shapes and texture well and all lentils are full of protein, iron, and fiber. Israeli couscous (also known as pearl couscous) is larger than regular couscous and stands up to the lentils and other ingredients. Celery and carrots add color and crunch, and sliced almonds add texture and healthy fat. Use raw pumpkin seeds (pepitas) or sunflower seeds in place of almonds if you have nut allergies. Perfect for keeping in the fridge but equally wonderful for bringing to summer potlucks and parties. This dish also makes a tasty dish in cooler weather when served warm.”

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