Dinner tonite Lentil and Quinoa Salad

Lentil and Quinoa Salad

Recipe type: Salad

Author: Once Upon a Tart

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

Instructions

1. 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.
2. 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.
3. Drain both the lentils and quinoa and add to a large salad bowl.
4. Add the grated carrots
5. Add the chopped cilantro
6. Pour the vinaigrette over the salad and toss to mix.
7. Serve warm, at room temperature, or chilled.
8. GINGER-CURRY VINAIGRETTE:
9. Whisk all ingredients except the olive oil in a small bowl. Add the olive oil in a stream, whisking as you go until blended.

   Lentil and Quinoa Salad

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   Recipe type: Salad
   Author: Once Upon a Tart
   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
   Instructions

   1. 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.
   2. 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.
   3. Drain both the lentils and quinoa and add to a large salad bowl.
   4. Add the grated carrots
   5. Add the chopped cilantro
   6. Pour the vinaigrette over the salad and toss to mix.
   7. Serve warm, at room temperature, or chilled.
   8. GINGER-CURRY VINAIGRETTE:
   9. Whisk all ingredients except the olive oil in a small bowl. Add the olive oil in a stream, whisking as you go until blended.