Lentil-Quinoa Salad with Fresh Ginger
Authorlisasource: www.marthastewart.com
1 quart water
3/4 dried, green lentils, rinsed
1/2 cup dried quinoa
2 ounces fresh asparagus tips cut into 1-inch pieces
1/2 cup Extra Virgin Olive Oil
1/4 cup 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 fresh mint leaves, chopped
2 ounces pine nuts, toasted
6 cups mixed arugula and radicchio
1
Bring water to a boil over high heat in a medium saucepan.
2
Add lentils, reduce heat, cover and simmer 17 minutes.
3
Add quinoa, cover and cook 7 minutes.
4
Add asparagus and cook 2 minutes or until asparagus is tender crisp.
5
Drain and run under cold water to cool. Shake off excess water.
6
Meanwhile, combine oil, vinegar, ginger, salt, black pepper, and pepper flakes in a medium bowl.
7
Add lentil mixture, mint, and pine nuts to the oil mixture and toss, until well coated.
8
Serve over arugula and radicchio mix.
CategorySalads
Ingredients
1 quart water
3/4 dried, green lentils, rinsed
1/2 cup dried quinoa
2 ounces fresh asparagus tips cut into 1-inch pieces
1/2 cup Extra Virgin Olive Oil
1/4 cup 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 fresh mint leaves, chopped
2 ounces pine nuts, toasted
6 cups mixed arugula and radicchio
