Fruity Curried Lentil Salad |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur wheat. Ingredients:
1 (8 ounce) can pineapple chunks, juice reserved |
1/2 cup quinoa |
1/2 cup lentils |
salt and ground black pepper to taste |
2 teaspoons curry powder |
1/2 cup unsweetened dried coconut |
1/4 cup chopped pecans |
1/4 cup finely diced red onion |
1 tablespoon chopped fresh cilantro |
Directions:
1. Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more.
2. Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.
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