Skip to main content

Quinoa Lentil Salad

This is a very hearty plant-based salad ready for lunch or dinner or better yet - a picnic along a lake.


1 cup rainbow quinoa, rinsed and drained

1/4 cup Acini di Pepe pasta

1/2 cup Puy lentils

2 green onions, chopped

1/3 cup matchstick carrots, chopped

1 red Fresno pepper, minced

1 cup finely diced English cucumber

1/2 cup corn kernels

6 Castelvetrano olives, chopped


Dressing:

juice of 1 lime

2 Tbsp red vinegar

1/4 cup olive oil

2 cloves garlic, pushed through a press

dash salt and fresh pepper to taste


Bring 2 cups water to boil in a small pot.  Add the quinoa, pasta and a dash of salt.  Simmer for 15 minutes, covered.


Meanwhile cook the lentils in 2 cups water over a very gentle boil, stirring occasionally.  The lentils should almost be ready when the quinoa is cooked.  


When all the water has been absorbed by the quinoa, flake it with a fork and turn out into a rimmed baking sheet.  Spread out evenly and allow to cool. (This keeps the quinoa from getting gummy).


Check the lentils and drain when they are just firm to the bite.  Do not overcook them or they will become mushy rather than firm. Let them cool.


Mix the dressing ingredients in a medium bowl. When the quinoa and lentils have cooled to room temperature, add them to the sauce in the bowl, with all the other ingredients.  Stir well to mix.


Cook’s Note: I like Puy lentils rather than standard green lentils as they maintain their firm texture much better when cooked. You could also use black lentils.

Comments

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives:  Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F.  Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized.  Add the garlic and cook for about 2 more minutes.  Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl.  Whisk this mixture into the boiling sauce until thickened.  Add mushrooms and salt and pepper to taste.   Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...