I heard about quinoa many years ago when I first moved to Vancouver. My friend Rachel's mom told me about it, after hearing that I was a cook, and I have always meant to try it. For some reason, I had the idea that quinoa would be hard and chewy and ultra-healthy (like wheat berries or millet). Turns out, quinoa turns soft when it is cooked and it will actually turn into a mushy ball if cooked too long. It is a lovely grain and I will be making it a lot more often.
This salad is my suggestion to a group of women in a Bible study in Vancouver. Hello Ladies! My friend Shaila (best friends since grade 2) asked me for a recipe idea for a lunch meeting and this one is a winner. I would suggest also making a bowl of fresh hummus and/or tzatziki and having a basket full of fresh pita or naan. For afterwards, a hot pot of chai (December), and a batch of thinly rolled sugar cookies (December). If you want to have a second salad option, try the carrot & chickpea salad (June). Mmmm... wish I could be there!
Lentil & Quinoa Salad
6 c. cold water (for the lentils)
1 1/2 c. French green lentils (Puy lentils or lentilles de Puy), picked through and rinsed
3 c. cold water (for the quinoa)
1 c. quinoa, picked through and rinsed
3 or 4 medium carrots, peeled and coarsely grated
1/4 c. chopped fresh cilantro
1. Place the 6 c. of water and the lentils in a big saucepan, and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 20-25 minutes, until the lentils are tender but not losing their skins. The best way to test is to bite into one. Drain the lentils well in a colander, and dump them into a big bowl.
2. At the same time you're cooking the lentils, place the 3 cups of water and the quinoa in another big saucepan, and bring them to a boil over high heat. Lower the heat and simmer, uncovered, for 10-15 minutes, until the quinoa looks slightly translucent and as if it has a tail, a spiral separating from the grain. Drain well through a fine sieve or mesh colander, and add to the bowl with the lentils.
3. Add the grated carrots and the chopped cilantro to the bowl. Pour the vinaigrette over the salad, and toss together. Serve it warm, at room temperature, or chilled.
Ginger-Curry Vinaigrette
Juice of 1 lemon
2 T. red wine vinegar
1 T. curry powder
1-inch piece fresh ginger, peeled and finely grated (a rasp works great for this)
1 garlic clove, minced
1 t. salt
A few turns of freshly ground black pepper
1/2 c. olive oil
Whisk all the ingredients together except the olive oil together in a small bowl. Add the olive oil in a slow steady stream, whisking as you go to form an emulsion.
skip to main |
skip to sidebar
