INGREDIENTS
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1/2 cup quinoa
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1 1/4 cups water, plus 2 cups
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1/2 cup lentils
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1 teaspoon Dijon mustard
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2 tablespoons red wine vinegar
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1/4 cup vegetable oil
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1/4 teaspoon garlic powder
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1 lime, zested
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Kosher salt and freshly ground black pepper
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2 green onions, chopped
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1 tablespoon chopped fresh cilantro leaves