![]() |
Om nom nom. Asparagus! |
Lentil Quinoa and Asparagus Salad
Ingredients:
3/4 cup dried green lentils, rinsed well
1/2 cup dried quinoa
2" tips cut off a lb of asparagus (save the rest to make a soup!)
1/2 cup EVOO
1/4 cup red wine vinegar
2 Tbsp grated ginger
1/4 tsp dried red pepper flakes
2 oz pine nuts, toasted
6 cups arugula and radicchio
S+P to taste
Lemon wedges (a zesty option!)
Preparation:
Bring a quart of water to boil in a medium saucepan. Add lentils, reduce heat, cover and simmer 17 minutes. Add quinoa, cover and cook for 7 minutes. Add asparagus and cook 2 minutes or until asparagus is tender crisp. Drain and run under cold water to cool. Shake off excess water.
Meanwhile, toast the pine nuts in a small dry skillet over low-medium heat. Keep shaking the skillet to move the pine nuts around - they are full of natural oil that will cause them to burn easily. Toast until the nuts are browned and fragrant. Remove immediately from skillet to a separate dish to cool.
Combine oil, vinegar, ginger, S+P and pepper flakes in a large bowl. Add arugula, radicchio and pine nuts and toss until evenly coated. Transfer to serving plates, then spoon lentil mixture over leafy mix. Squeeze a lemon wedge over salad, if desired.
Serves: 4 labbits as a main salad, 8 as a starter
Recipe adapted from Pompeian Olive Oil.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.