Try It This Weekend

 

Quinoa and Lentil Salad

 

Jane's friend, Karol, is our latest contributor and she recommends this delicious looking Quinoa and Lentil Salad from Once Upon a Tart. 

 

Karol writes,  "Here is a fab recipe. I usually add more ginger and curry than the recipe calls for. All super foods. I make it and then we take it for lunch during the week.  I had the reverse amounts of quinoa and lentils but it worked out fine, maybe a little lighter with more grain and fewer “beans”. I also used the standard ratios of 2 to 1 liquid to grain/bean so I didn’t have to drain them after cooking. I added more vegetables – cucumber, red pepper, green and red onion, cherry tomatoes and spinach. Threw the hot grain on top of the spinach so it wilted a bit. The dressing for this is DELICIOUS. I added a tsp of Dijon mustard to give it a bit more oomph."

 

Thanks so much, Karol, I'm guessing this recipe is going to be very popular with our readers!

 

Have a great weekend, everyone.

 

Quinoa and Lentil Salad

 

Serves: 8 ppl

 Ingredients

• 6 cups cold unsalted water (for the lentils)
• 1-1/2 cups French green lentils, rinsed
• 3 cups cold unsalted water (for the quinoa)
• 1 cup quinoa, rinsed
• 4 medium carrots, peeled and coarsely grated
• 1/4 cup cilantro, chopped

GINGER CURRY VINAIGRETTE:

Juice of 1 large lemon
2T. red wine vinegar
1 T. Madras curry powder
1-inch piece of fresh ginger, peeled and finely grated
1 garlic clove, minced
 1 t. salt
1/2 cup olive oil
Sriracha hot sauce to dressing to your taste

Directions

 

Place water and lentils in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20-25 minutes, until tender but not mushy.

 

At the same time, cook the quinoa in another saucepan. Bring to a boil, then lower the temperature and simmer for 10-15 minutes until slightly translucent. 

 

Drain both the lentils and quinoa and add to a large salad bowl. 

 

Add the grated carrots 

 

Add the chopped cilantro 

 

Pour the vinaigrette over the salad and toss to mix.

 

Serve warm, at room temperature, or chilled.

Ginger-Curry Vinaigrette:

Whisk all ingredients except the olive oil in a small bowl. Add the olive oil in a stream, whisking as you go until blended.