by ADMIN on OCTOBER 21, 2011
Power-pack your meal with the addition of this zesty, crisp super salad!
Lentils and quinoa are both great sources of protein and fiber while asparagus adds a healthy boost of vitamins and antioxidants. The dressing is a fantastic combination of fresh ginger, a nice tang from red wine vinegar, and a bit of heat from cayenne – all balanced with the sweetness of dried cranberries.
I will absolutely be making this recipe again!
Lentil Quinoa Salad with Fresh Ginger
Author: Adapted from Pompeian Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 8
Taste the zing of red wine vinegar, heat of cayenne, and sweetness of dried cranberries splashed over this zesty, crisp salad.
1 quart water (4 cups)
¾ cup dried lentils, rinsed
½ cup dried quinoa
1 bunch fresh asparagus, cut into 1" pieces
3 Tbsp olive oil
3 Tbsp red wine vinegar
2 Tbsp grated fresh ginger
½ tsp salt
½ tsp pepper
¼ tsp dry pepper flakes
2 dashes of cayenne pepper
⅓ cup dried cranberries
⅓ cup chopped walnuts
Bring water to a boil over high heat in a medium-sized sauce pan. Add lentils, reduce heat, cover, and simmer for 15 minutes.
Add quinoa to lentils and continue to simmer for 10-12 minutes, or until the lentils are fully cooked and are 'popped' open.
While lentils and quinoa are cooking, whisk together olive oil, vinegar, salt, pepper, cayenne, red pepper, and ginger in a small bowl. Set aside.
Add cut asparagus to lentils and quinoa and simmer for another 5 minutes, or until asparagus is tender.
Drain and run under cool water. Shake off excess water. Place in a medium-sized bowl.
Drizzle vinegrette over lentils and add cranberries and walnuts. Gently stir to combine.