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SERVES 4 TO 6

TIME: 35 MINUTES; 15 MINUTES IF THE QUINOA IS ALREADY COOKED

Top secret: It isn’t rocket science—you can make a salad like this with any leftover grains, beans, and fruit you have around. It is a really straightforward salad that uses simple, fresh ingredients. Each bite will bring new flavors to the table—mango, scallions, cilantro, red peppers . . . you never know what you’re gonna get! Best of all, it takes practically no time if you have some leftover quinoa at hand.

➣If you don’t have any leftover quinoa, don’t sweat it; it’s easy and fast to prepare. Bring 1 cup of dried quinoa and 2 cups of water to a boil in a small pot. Once the mixture is boiling, lower the heat to a simmer and cook for 15 minutes, until all the water has been absorbed. Then remove from the heat and fluff with a fork. Set aside to cool, and once it has cooled you can prepare this salad.

1 mango, peeled and cut into small dice

1 red bell pepper, seeded and diced as small as you can get it

1 cup chopped scallions

1 cup chopped fresh cilantro

2 tablespoons red wine vinegar

2 tablespoons grapeseed oil

¼ teaspoon salt

2 cups cooked quinoa, cooled

1 (15-ounce) can black beans, drained and rinsed

A few leaves of lettuce for garnish

COMBINE the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at room temperature.

LENTIL SALAD

SERVES 4

TIME: 55 MINUTES (MOSTLY INACTIVE)

Thyme, tarragon, and garlic flavor this easy-to-prepare and hearty lentil salad. Serve over red leaf lettuce (or whatever kind of fancy-shmancy lettuce you can get your hands on) with oil and vinegar on the side. Having some warmed pita bread on hand wouldn’t hurt, either. For a cute hors d’oeuvre idea, spoon small scoops of salad into endive leaves.

4 cups vegetable broth

2 or 3 sprigs thyme

2 bay leaves

2 cloves garlic, crushed

½ teaspoon dried tarragon

¼ teaspoon salt

1 cup uncooked French lentils

1 small red onion, chopped very finely (about ⅓ cup)

small tomato, seeded and diced (about ½ cup)

2 radishes, grated (about ⅓ cup)

1 small carrot, grated

Several pinches of freshly ground black pepper

Dressing: 2-4 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice (about ½ lemon)

1 clove garlic, minced

BRING THE broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-size saucepan. Add the lentils and bring again to a low boil. Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20 to 25 minutes. The lentils should be soft enough to eat but still firm enough to not lose their shape.

While the lentils cook, stir together all the dressing ingredients in a mixing bowl.

Drain the lentils in a mesh colander (so that the lentils don’t fall out the holes). Let cool, giving the colander a few shakes every couple of minutes so that they drain and cool faster. Once the lentils are lukewarm (about 15 minutes), remove the bay leaves, chunks of garlic, and thyme sprigs. Add the lentils to the dressing along with onions, tomato, and radishes, and toss to combine. Season with salt and pepper to taste, cover, and chill for at least half an hour.

When chilled, serve over lettuce with oil and vinegar on the side.

BULGUR, ARUGULA, AND CANNELLINI SALAD

MAKES ABOUT 8 SERVINGS

TIME: 35 MINUTES, PLUS AN HOUR TO CHILL

Peppery arugula adds a nice crisp bite to this rustic and wholesome salad. Bulgur is a great choice for a grain-based summer salad because it cooks quickly and you don’t need to stand over the stove and tend to it. It’s really delicious the way the bulgur, mushrooms, and beans get all tangy