quinoa-lentil-salad


This is a first for me. Perhaps a never-to-be-repeated event. I’m publishing a recipe I found on the Internet (Food Network); I prepared it as a main meal this week for dinner.
My, my…. Was it ever delicious!
I may be the last wholesomely-oriented person on the planet to discover the superb grain, quinoa, but I am completely enrolled in its taste now that we’ve become acquainted.
It’s a perfect grain for the Australian summer. Even lighter than rice and couscous, it’s full of protein, I’m told. I don’t know how to describe the taste, except as delicious (too weak an adjective – you might do better).
I may have been wrong about being the last person in the world to try quinoa. If there’s still one or two of you out there, hey, get on board!This recipe is an especially good introduction:
Ingredients

  • 1 cup quinoa
  • 1 cup lentils
  • 1/2 cup mint or basil, chopped
  • 1/2 cup parsley, chopped
  • 4 fat scallions, minced
  • Dressing:
  • Zest of two lemons
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1 tsp paprika
  • 2 tsp garlic, minced
  • salt and fresh-ground pepper to taste
 Directions
  1. Simmer quinoa in two cups of water until the water is absorbed, about 20 minutes
  2. Place the lentils in a medium-size pan, cover with at least an inch of water, and boil until tender, 30 to 40 minutes
  3. While the quinoa and lentils are cooking, prepare the dressing, mixing all ingredients
  4. Pour the dressing over the quinoa and lentils while they are hot
  5. Once the salad has cooled, mix in the chopped herbs and scallions
Bon appetit!