Quinoa salad with lentils and roasted mushrooms

This is a sweet and savory salad that is hearty enough to make a meal on its own. 

Ingredients (serves 4-6)

- 1/2 cup quinoa, boiled according to instructions on the packaging

- 1 cup lentils, picked and washed

- 300 g mushrooms, sliced

- 1/2 red onion minced

- 1 bay leaf

- 3 Tablespoons balsamic vinegar

- 1-2 Tablespoons maple syrup/honey 

- 3+1 Tablespoons extra virgin olive oil

- salt and pepper, to taste

Place the boiled quinoa into the serving bowl, fluff with fork and reserve. In an oven proof dish, toss the mushrooms slices with 1 Tablespoon olive oil and roast at 400 F until tender, then add to the salad. Meanwhile, place the lentils in a casserole, cover with plenty of water, add the bay leaf and boil until tender (about 20 minutes, depending on the type of lentils used). Drain lentils and add to the salad. In a little bowl, combine the onions with the vinegar, maple, olive oil, salt and pepper. Pour dressing over the salad and toss to combine. Taste and adjust seasonings. Enjoy!