1 cup dried French Green (Puy) Lentils
1-3/4 cups water
1 cup quinoa
1-1/2 cups water
½ cup chopped pecans, toasted
½ cup crumbled feta cheese*
chopped fresh tomatoes or halved cherry or grape tomatoes*
Dressing:
6 tablespoons lemon juice
2 teaspoons honey
2 tablespoons apple cider vinegar
¼ teaspoon salt
6 tablespoons olive oil
1/2 teaspoon Herbs de Provence
ground black pepper to taste
½ cup dried cranberries
Prepare Dressing
In small bowl, heat the lemon juice in a microwave until warm, about 40 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil, Herbs de Provence and black pepper. Stir in dried cranberries. Set bowl aside.
Prepare Salad
Place lentils and 1-3/4 cups water in the Instant Pot. Cook for 6 minutes, then allow 10 minutes for a manual release. Drain lentils and transfer to a large bowl.
Rinse Instant Pot. Pour in the quinoa and 1-1/2 cups water. Cook for just 2 minutes, then allow 10 minutes for a manual release. Stir quinoa into lentils.
Stir nuts into quinoa-lentil mixture.
Pour dressing onto quinoa-lentil-nut mixture. Stir. Refrigerate at least 2 hours, best if overnight. (Flavors will blend better when refrigerated longer.)
Add feta cheese and tomatoes to salad. Toss to coat. Serve.
*Prior to adding the feta cheese and tomatoes, this salad can be frozen. A day before serving, thaw in refrigerator. Then add the feta cheese and tomatoes just prior to serving.