Wednesday, May 8, 2013

quinoa & red lentil salad with ginger

A warm dal-ish salad, perfect for a lazy weekend overcast day. After my recent dal, I am wanting more lentils in my life. Lots of ginger and cilantro give a nice brightness. While it could be eaten cold, I found the flavors much more genuine when warmed.

1 cup quinoa
3/4 cup red lentils
1 carrot, chopped small
1 packed cup of chopped kale (about 3 leaves)
1 large handful of cilantro, chopped

for the dressing
1 packed tsp chopped ginger
1 garlic clove, minced
1/2 tsp salt
1/2 tsp agave
1 TB olive oil
2 TB apple cider vinegar
a few raw pecans, chopped

Cook the quinoa and red lentils. They take about the same time to cook. Drain the water from the lentils, and place in a medium bowl. They will be pretty mushy and will blend right in with the quinoa, there will be some water in them, but that's okay.While you make the dressing these two will cool off a bit. Chop and add the rest of the ingredients, stir in the dressing. Garnish with chopped pecans.

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