The original recipe is what I'm posting. I made it without putting it on a bed of arugula, only a few tablespoons of chopped mint, and I used balsamic vinegar instead of red wine.
Lentil-Quinoa Salad with Fresh Ginger
INGREDIENTS
1 quart | water | |
3/4 cup | dried green lentils, rinsed | |
1/2 cup | dried quinoa | |
2 ounces | fresh asparagus tips cut into 1-inch pieces | |
1/2 cup | Pompeian Extra Virgin Olive Oil | |
1/4 cup | Pompeian Pomegranate Red Wine Vinegar | |
2 Tbsp. | grated ginger | |
1 1/4 tsp. | salt | |
1/2 tsp. | coarsely ground black pepper | |
1/4 tsp. | dried pepper flakes | |
1 cup | chopped fresh mint leaves | |
2 ounces | pine nuts, toasted | |
6 cups | mix arugula and radicchio leaves |
Preparation
1. Bring the water to a boil over high heat in a medium saucepan. Add the lentils, reduce heat, cover and simmer 17 minutes. Add the quinoa, cover and cook 7 minutes. Add asparagus and cook 2 minutes or until asparagus is just tender crisp. Drain and run under cold water to completely cool. Shake off excess water.
2. Meanwhile, combine the oil, vinegar, ginger, salt, black pepper, and pepper flakes in a medium bowl and set aside.
3. Add the cooled lentil mixture, mint, and pine nuts to the oil mixture and toss gently, until well coated.
4. Serve over arugula and radicchio mix.
2. Meanwhile, combine the oil, vinegar, ginger, salt, black pepper, and pepper flakes in a medium bowl and set aside.
3. Add the cooled lentil mixture, mint, and pine nuts to the oil mixture and toss gently, until well coated.
4. Serve over arugula and radicchio mix.

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