Wednesday, October 13, 2010

Lentil Quinoa Salad

I am always on the search for another good quinoa recipe. The other day while watching the foodnetwork I saw Melissa D' Arabian (last years winner of The Next Food Network Star) use it in a recipe I was anxious to try it and I am happy I did it is totally different than how I had been using it. If you have not watched her show $10 dinners you should it is good and she gives great budget conscious tips.


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


Put the quinoa in a sieve and rinse in
cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover
and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to
eat, but with a little "pop" upon biting.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until
the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the
garlic powder, lime zest, and salt, and pepper, to taste.

To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro.
Top the salad with the dressing, toss to coat and serve.
I loved it the next day.

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