LENTIL QUINOA SALAD
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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 with a little "pop" upon biting.
- 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, about 30 minutes. Drain and cool.
- In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
- To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
CRANBERRY LENTIL AND QUINOA SALAD
A healthy, protein-packed salad.
Provided by CeliaBelia
Categories Salad Grains Quinoa Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.
- Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
- Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
- Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 24.7 g, Cholesterol 5.6 mg, Fat 8.9 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 1.8 g, Sodium 122.7 mg, Sugar 4.6 g
QUINOA AND BELUGA LENTIL SALAD
This recipe was clipped from Clean Eating Magazine, May/June 2010 and is from Chef Brian Lewis, executive chef at The Farmhouse, co-owned by Richard Gere. The restaurant is dedicated to the slow-food movement and clean eating. Enjoy! Nutritional values per 1-1/2 cup serving: 296 calories, 15 grams fat, 2 grams saturated fat, 33 grams carb, 8 grams fiber, 2 grams sugar, 531 mg sodium, 7.5 grams protein, 0 mg cholesterol.
Provided by Epi Curious
Categories Grains
Time 55m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 21
Steps:
- Make dijon vinaigrette: Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.
- Rinse quinoa in cold water. Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth. Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes. Qinoa should be fluffy and plump.
- Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine) in a medium saucepot. Bring to a simmer, uncovered, until lentils are tender and water has been absorbed. Cool.
- Place quinoa and lentils in a bowl and dress with Dijon vinaigrette. Season with salt and pepper, to taste, then transfer to a serving platter.
- Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired). Serve immediately.
Nutrition Facts : Calories 487.8, Fat 36.3, SaturatedFat 5, Sodium 568.4, Carbohydrate 34.4, Fiber 9.4, Sugar 2.7, Protein 8.9
LENTIL QUINOA SALAD
I saw this recipe on the Food Network and decided to give it a try. I have been trying to find oher ways to use lentils other than soup and hae been wanting to try quinoa. This recipe is a great addition to any meal, providing extra protein and whole grain!
Provided by sgannon992
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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 with a little "pop" upon biting.
- 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, about 30 minutes. Drain and cool.
- In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
- To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
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