I should have written down the ingredient list, as by the time I got home I couldn't remember exactly what all went into it. I decided to experiment a little and see what I could come up with on my own. So this isn't an exact replica of the M&S recipe, but it's a decent attempt. Their salad included a tiny pot of yogurt-mint dressing, which I didn't think was anything special, so I've left it out, but feel free to add a little of your own dressing if you like. This makes about 8 1-cup servings.
- 1 Cup Red Quinoa
- 2 Cups Water
- 1 tsp Salt
- 1/2 Cup Green Lentils
- 1 Bay Leaf
- 2 Cups Broccoli - fresh or frozen
- 1 Cup Edamame
- 1 Cup Bean of choice - I used heirloom goose beans from the garden, but M&S used a mixture of kidney, pinto and mung beans
- 4 oz. Feta Cheese (optional)
- Add quinoa to 2 cups water and bring to a boil. Once boiling, add salt, cover and turn heat to low.
- Simmer for 20 minutes. Turn off heat and let sit another 5 minutes. Drain off any excess water, place in a large container and fluff with fork.
- Place lentils in small pot and add just enough water to cover. Add bay leaf. Heat to boiling, then turn down to low and let simmer 20 minutes.
- Drain, discard bay leaf, and add lentils to quinoa.
- Prepare broccoli according to package directions. Add to quinoa mixture.
- Cook beans according to package directions. If using canned beans, drain and rinse, then add to quinoa mixture. I boiled fresh green beans for about 20 minutes, or until the water is nearly evaporated.
- Stir in edamame
- Just before serving, sprinkle a tablespoonful of feta cheese over each serving.