Tag Archives: lentils

Lemony quinoa salad

LEMONY LENTIL QUINOA SALAD
Ingredients:

3/4 cup uncooked quinoa
1/3 cup olive oil
1/3 cup lemon juice (and lemon zest from 1 lemon)
1-14 ounce can lentils, rinsed and drained
2 cups cherry tomatoes, halved
2 mini cucumbers, cut lengthwise and sliced
1 bell pepper, chopped
1 bunch green onion, chopped
1/2 cup parsley
(try artichokes and black olives too)
 
Directions:

Prepare quinoa according to package directions. Allow to cool. MAKE AHEAD: Prepare quinoa the day before.
 
Whisk together olive oil and lemon juice. 
 
Mix cooked quinoa with lentils, vegetables, and parsley. Toss with olive oil and lemon juice; garnish with additional parsley if desired, and serve.
 
This salad makes for a great lunch, and will keep in the fridge for two days.

To make Quinoa:
You Need

Ingredients
1 cup uncooked quinoa (any variety — white or golden, red, or black)
Olive oil, optional
2 cups water or broth
1/2 teaspoon salt

Tools
Fine-mesh strainer
2-quart saucepan with lid
Spoon

Instructions

Rinse the quinoa: Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Toast quinoa in saucepan (optional): Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.
Add liquid and bring to a boil: Stir in 2 cups of water or broth and the salt. Bring to a rolling boil.
Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
Let stand, covered, for 5 minutes: Remove the pot from heat and let stand for 5 more minutes, covered. Don’t peek!
Fluff and eat! Remove the lid — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.

From:
http://www.yummymummyclub.ca/blogs/nicole-macpherson-meatless-mummy-con-carne/20160809/lemony-lentil-quinoa-salad

http://www.thekitchn.com/how-to-cook-quinoa-cooking-lessons-from-the-kitchn-63344

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Moroccan sweet potato, red quinoa & chickpea salad with honey harissa dressing

Ingredients

For honey harissa dressing

  • 1⁄4 cup flaxseed oil or extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp honey mustard
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp orange zest
  • 2 tsp harissa paste
  • 1⁄2 tsp sea salt
  • 1⁄4 tsp ground cardamom
  • 1⁄4 tsp cinnamon


For the salad

  • 2 sweet potatoes, peeled and cut into 3⁄4″ cubes
  • 1 540-ml can chickpeas, drained and rinsed
  • 1⁄2 cup beluga black lentils
  • 1 cup red quinoa, rinsed
  • 2 green onions, thinly sliced
  • 1⁄2 cup toasted pumpkin seeds
  • 1⁄2 cup chopped toasted pecan halves
  • 1⁄4 cup chopped fresh mint leaves + more for garnish
  • 1⁄4 cup dried cranberries
  • 1⁄3 cup fresh pomegranate seeds 

Directions

1 Preheat the oven to 375°F. In a small bowl, whisk together all the ingredients for the honey harissa dressing.

2
Toss 1⁄4 cup of the dressing with the sweet potatoes and spread out onto a parchment paper-lined baking sheet. Toss another 2 tablespoons of the dressing with the chickpeas and spread out onto another parchment paper-lined baking sheet. Place both baking sheets in the oven and roast for 35 to 40 minutes, until the sweet potatoes are tender.

3
In a small pot, bring the beluga lentils and 4 cups cold water to a simmer. Cook for 20 to 25 minutes, until the lentils are tender. Drain, rinse and place in a large bowl, along with the roasted sweet potatoes and chickpeas.

4 Meanwhile, in another small pot, bring the red quinoa and 4 cups water to a boil; reduce the heat and simmer for 12 minutes. Drain the quinoa and let dry in the sieve for 2 minutes. Add to the sweet potato mixture.

5
Stir in the green onions, pumpkin seeds, pecans, mint and cranberries. Drizzle with the remaining dressing and toss gently to combine. Place the warm salad on a large serving platter and garnish with the fresh pomegranate seeds and mint leaves. Serve.

Serves 6.

Note: I used regular quinoa, and green lentils, don’t overcook the lentils, they are done sooner than you think. I’d double the dressing too to have extra!!

from:

http://www.styleathome.com/food-and-entertaining/recipes/recipe-moroccan-sweet-potato-red-quinoa-and-chickpea-salad-with-honey-harissa-dressing/a/56004/2

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Lentil & Chickpea Curry with Coconut Milk

3 tbsp canola oil
1 onion, chopped
3 cloves garlic, minced
2 tbsp fresh ginger, minced or grated
2 medium carrots, diced
3 tbsp mild Indian curry paste
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
3 cups (750ml) crushed tomatoes
2 540 ml cans coconut milk
2 cups whole green lentils, rinsed and picked through
2 cups cooked chickpeas (540ml can) rinsed
3 tbsp honey
2 cups cauliflower florets
1 cup frozen peas
veggie stock (optional)
handful of cilantro, chopped
hot sauce
plain yogurt

In a large pot, heat oil over medium high heat. Add the onion and cook until soft, a minute or two. Add the garlic and ginger, carrots, curry paste, spices and salt. Stir well and cook for a couple of minutes. Stir in the crushed tomatoes, coconut milk, lentils, chickpeas and honey. Bring to a boil and reduce heat to medium low so it’s simmering. Cover. Stir every 10 minutes or so. Should take about 40 minutes for the lentils to cook. When they are tender, stir in the cauliflower and peas. Cook just until cauliflower is soft. If curry is too thick, thin it with a bit of veggie stock or water. Stir in cilantro. Adjust seasonings with more salt, pepper, and if you like it spicy, you can add hot sauce too. Scoop into bowls and top with plain yogurt and cilantro. Warm Naan bread as a side. Serves 6-8.

source: http://www.sweetsugarbean.com/2012/03/lucky-lentil-chickpea-curry-with.html

notes: goes well with a side of basmati, I substituted soy beans for peas, good side is diced stewed toms, garlic, onion, lemon sautéed with naan. try it slow cooker style

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