Thursday, 18 November 2010

Quinoa Salad with lentils

From Kokori's Kitchen

After my visit in Germany, I'm equipped with a MOUNTAIN of marzipan and chocolates. Now, generally speaking, that's A Great Thing(tm), however, if you're fighting your weight like I always do, it means a few less-carb-more-veg meals need to be considered.

And because I had half an avocado left from last night's salad (which accompanied a teensy-tiny portion of mac'n cheese), I decided to make a Quinoa salad for lunch.

Quinoa Salad for 2

1/2 cup quinoa (cook like rice, 1 part quinoa to 2 parts water - I use my microwave rice cooker, but any other method you're comfortable with is fine)
1/2 cup green lentils, cooked (take care not to overcook them, or they'll turn to mush ... 10 - 15 minutes do the trick for me. I also add a pinch of salt, half a tsp of white wine vinegar, a small clove of garlic and one thai chili to the cooking water to give them a bit more taste)

1/4 cucumber, diced
5-8 cherry tomatoes, diced
1/2 yellow onion, diced
1/2 avocado, diced


1 tblspoon chopped parsley
1 tblspoon white wine vinegar
1/2 tblspoon (brown) sugar
1 tblspoon water
2 tblsoons good olive oil (I have the BEST EVAR. Yes, it's that good - a friend gets it from her parents, who make it from the olive trees in their southern french backyard. That's how good it is.)
small clove of garlic (optional)
a pinch of salt
1 tblspoon fish sauce (substitute light soy sauce if you don't want to use it or don't have any)
a few drops of lemon juice

Start by cooking the quinoa and the lentils, so they can cool a bit.
While they're cooking, mix the vinegar, sugar, water, finely chopped garlic, and olive oil.
Dice the cucumber, add to the dressing and sprinkle with salt. Let sit for min. 30 minutes, so the cucumber can "bleed" some of it's water into the dressing. Add diced onion and parsley.
By now, the quinoa and lentils should be cooked and cooled, and the other ingredients nicely chopped up.
Mix all well together, add fish sauce, lemon juice and freshly ground pepper, stir again, and enjoy.

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