Herbed Lentil and Quinoa Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup quinoa
1/2 cup lentils
2 cup water
For Salad:
6 basil leaves chopped
4 radishes sliced then cut in half
6 stalks of asparagus, woody ends removed and cut into 1" pieces
1/4 cup fresh or frozen peas
1-2 coves of garlic minced
2-3 cups arugula
For Dressing
Juice of 1 1/4 lemons
1/2 avocado mashed
1 1/2 shallots minced
1 tsp pure maple syrup (or other sweetener)
Salt and pepper to taste
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Directions: |
Directions:In a medium sauce pan add the lentils and the quinoa along with the 2 cups of water. Bring the pot
to a boil then reduce to a simmer. Cook for about 20 minutes or until quinoa and lentils are tender. Drain
if needed.
While the lentils and quinoa are cooking, add all dressing ingredients to a bowl and whisk
together well. Set aside.
In a medium skillet heat a small amount of oil over medium heat. Add the cut asparagus and saute for 4-5 minutes. Add the peas and saute for another 1-2 minutes until warmed through. Add the garlic and saute for about 1 minute.
Divide the cooked lentil/quinoa mixture in half and set half aside.
Add one half of the quinoa lentil mixture and the cooked veggies to the bowl with the dressing and toss to coat. It will look weird at this point but add the arugula and radishes and toss everything together.
Top with the chopped basil |
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Number Of
Servings: |
Number Of
Servings:1 |
Personal
Notes: |
Personal
Notes: Use the remaining half of the quinoa/lentil mixture in Asian Inspired Lettuce Wraps.
From: At Home Spring Yoga Retreat
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