Quinoa And Beluga Lentil Salad Recipes
QUINOA AND BELUGA LENTIL SALAD
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
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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