Mountain Crown
The Living Force
This an adaptation of a recipe found here
Tips for cooking quinoa can be found here
It's really the same as cooking white rice. I use a brand that has the saponin removed by a rubbing process, saving the time and effort of soaking, rinsing and straining.
Using the appropriate size of pots for the lentils and quinoa prevents over cooking.
Quinoa Lentil Salad
Serve as a main dish for the vegetarians and a side dish for everybody else. And it's cheap as can be to make.
Green, or French, lentils work particularly well in this quinoa recipe, but regular brown lentils bring good results. Tender yet firm enough to retain shape with gentle mixing is best.
4 Large or 8 Side Servings:
* 1 cup quinoa
* 1 cup lentils
* 1/2 cup fresh mint or basil, chopped
* 1/2 cup fresh parsley, chopped
* 4 fat scallions, minced
* Handful of blanched almonds, sliced or slivered
* Dressing:
* Zest of two lemons
* 1/2 cup lemon juice
* 1/2 cup olive oil
* 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 (this varies, use package suggestion)
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
6. Before serving add almonds, either on top or mixed in
Tips for cooking quinoa can be found here
It's really the same as cooking white rice. I use a brand that has the saponin removed by a rubbing process, saving the time and effort of soaking, rinsing and straining.
Using the appropriate size of pots for the lentils and quinoa prevents over cooking.
Quinoa Lentil Salad
Serve as a main dish for the vegetarians and a side dish for everybody else. And it's cheap as can be to make.
Green, or French, lentils work particularly well in this quinoa recipe, but regular brown lentils bring good results. Tender yet firm enough to retain shape with gentle mixing is best.
4 Large or 8 Side Servings:
* 1 cup quinoa
* 1 cup lentils
* 1/2 cup fresh mint or basil, chopped
* 1/2 cup fresh parsley, chopped
* 4 fat scallions, minced
* Handful of blanched almonds, sliced or slivered
* Dressing:
* Zest of two lemons
* 1/2 cup lemon juice
* 1/2 cup olive oil
* 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 (this varies, use package suggestion)
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
6. Before serving add almonds, either on top or mixed in
