from Complete Vegetarian Kitchen by Lorna Sass.
Lentil-Quinoa Salad with Curry Vinaigrette
Salad:
2 1/2 cups firm-cooked brown lentils *
1 1/2 cups cooked quinoa *
1/3 cup finely chopped scallions (I put them only in Mr. Man's dish)
Lemon juice and/or sea salt
Lime-Curry Vinaigrette:
1/3 cup canola oil
2 Tbs lime juice
1 Tbs curry powder
1 Tbs freshly grated ginger
1/2 tsp ground coriander
1/2 tsp salt
*the original recipe called for cooked lentils and quinoa so I'll tell you how I cooked them!
In two separate pots mix together the lentils and water and the quinoa and water.** Bring to a boil and then simmer until the lentils are tender and the quinoa has absorbed the water. Drain lentils if necessary.
Meanwhile, combine the vinaigrette ingredients in a jar with a tight fitting lid. Shake well.
Combine the lentils, quinoa and chopped scallions. Add most of the vinaigrette. Add enough lemon to make flavors pop (about 1 Tbs). Add more vinaigrette if desired. Serve immediately or refrigerate up to 3 days.
Serves 4
**be sure to thoroughly rinse the quinoa before cooking it, otherwise it may have a bitter taste.
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I make this from the recipe in Lorna Sass' cookbook, and it is DELICIOUS. I haven't thought to add scallions, but I do love it with a cup or so of fresh green peas; they really take it to another level. Sass' version has more spices than this in the dressing, and I fear less would make this too bland. I use 2-3 T lemon OR lime juice, 2T mild curry powder, 2T fresh grated ginger, and 1t coriander. Good recipe for potlucks and to have on hand for quick meals.
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