I mostly peruse through recipes online when I’m cooking something new. That has changed a little bit in the past week. Ever since I got my membership at the local library, I’ve been using it to bring lots of low-carb recipe books home 🙂 However the recipe I followed for this lentil quinoa salad is from here.
Ingredients:
- 1/2 cup quinoa
- 1 1/4 cups water, plus 2 cups
- 1/2 cup red lentils (masoor dal)
- 1 teaspoon mustard (the one we use for sandwiches)
- 2 tablespoons red wine vinegar
- 1-2 tbspns olive oil
- 1/2 teaspoon garlic powder
- 2 tbspns lemon juice
- Kosher salt and freshly ground black pepper
- 2 green onions, chopped
- A handful of chopped fresh cilantro leaves
Method:
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 not mushy.
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. This will only take a few minutes, if you are using other lentils, it might take longer. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil as you continue whisking. Add the garlic powder, lime juice, salt, and pepper, to taste.
Assemble the salad by mixing the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
Enjoy!!
Ash
Curry Station 