Quinoa And Beluga Lentil Salad Recipes

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LENTIL QUINOA SALAD



Lentil Quinoa Salad image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
  • Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
  • In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
  • To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.

QUINOA AND BELUGA LENTIL SALAD



Quinoa and Beluga Lentil Salad image

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.

Provided by Epi Curious

Categories     Grains

Time 55m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 21

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)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 487.8, Fat 36.3, SaturatedFat 5, Sodium 568.4, Carbohydrate 34.4, Fiber 9.4, Sugar 2.7, Protein 8.9

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