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

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...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog