Quinoa and Beluga Lentil Salad |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
1 cup quinoa |
1 teaspoon sea salt, divided |
4 cups vegetable broth |
1 cup lentils (he uses beluga lentils) |
1 carrot, peeled & sliced in half lengthwise |
3 stalks celery |
6 sprigs parsley |
3/4 cup extra-virgin olive oil |
1/3 cup red wine vinegar |
2 garlic cloves, minced |
1/4 teaspoon sea salt |
1 tablespoon dijon mustard |
1 avocado, diced small |
1 cup cherry tomatoes, split in half |
1/2 cup cilantro, finely chopped |
12 radishes, rinsed and finely sliced |
1 fennel bulb, shaved very thin |
1/2 lemon, juice of |
1 tablespoon extra virgin olive oil |
additional sea salt & freshly ground black pepper, to taste |
1 teaspoon fennel pollen (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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