This is a great salad to make ahead cook your lentils and quinoa the day before and the next day do the rest (you can find the French/Pui lentils in whole foods/sunflower markets in the bulk section) These are ideal because they don't break apart like the regular lentils.
Have a delcious day!
Quinoa and Lentil Salad
Yields 4 servings
Ingredients:
1 cup of French lentils
1 cup of Quinoa
1 small grated carrot
1 small onion diced
2 garlic cloves
½ a red bell pepper small dice
2 thyme sprigs
½ cup of chopped chives
½ cup of feta cheese
2 small tomatoes small diced
Juice of 1 lemon
½ cup of green onion small diced
4 tablespoons of extra virgin olive oil
4 cups of chicken stock (optional)
Chopped parsley (optional)
Preparation
Boil lentils for about 30-35 minutes in 4 cups of water or chicken stock. In a sauté pan make a sofrito by sauté the onion, carrots, red bell pepper, cook for 5 minutes then add minced garlic and thyme , sauté for 5 more minutes then add cooked lentils and quinoa to it and add lemon juice, chives, tomatoes, green onions, olive oil, add feta cheese after it has cooled so you don’t melt the cheese.. Toss and season with salt and pepper to taste. Garnish with chopped parsley
To cook Quinoa: Add 1 cup quinoa in a sauce pan and sauté with 1 teaspoon olive oil. (Read instruction on packaging to see if you need to rinse it first. Some come rinsed some don’t.) Add 1 ¾ cups of water or chicken stock. Bring it to a boil (let it boil about 5 minutes) then reduce to medium low and cover for about 12-15 minutes. Fluff and let it cool.
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