Quinoa And Beluga Lentil Salad Recipe

Name: Quinoa And Beluga Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 1 teaspoon sea salt, divided; 4 cups vegetable broth; 1 cup lentils (he uses beluga lentils); 1 carrot, peeled & sliced in half lengthwise; 3 stalks celery; 6 sprigs parsley; 3/4 cup extra-virgin olive oil; 1/3 cup red wine vinegar; 2 garlic cloves, minced; 1/4 teaspoon sea salt; 1 tablespoon Dijon mustard; 1 avocado, diced small; 1 cup cherry tomatoes, split in half; 1/2 cup cilantro, finely chopped; 12 radishes, rinsed and finely sliced; 1 fennel bulb, shaved very thin; 1/2 lemon, juice of; 1 tablespoon extra virgin olive oil; additional sea salt & freshly ground black pepper, to taste; 1 teaspoon fennel pollen (optional)

Servings: persons

1 cup quinoa
1 teaspoon sea salt, divided
4 cups vegetable broth
1 cup lentils (he uses beluga lentils)
1 carrot, peeled & sliced in half lengthwise
3 stalks celery
6 sprigs parsley
3/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1/4 teaspoon sea salt
1 tablespoon Dijon mustard
1 avocado, diced small
1 cup cherry tomatoes, split in half
1/2 cup cilantro, finely chopped
12 radishes, rinsed and finely sliced
1 fennel bulb, shaved very thin
1/2 lemon, juice of
1 tablespoon extra virgin olive oil
additional sea salt & freshly ground black pepper, to taste
1 teaspoon fennel pollen (optional)

1
Make dijon vinaigrette: Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.
2
Rinse quinoa in cold water. Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth. Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes. Qinoa should be fluffy and plump.
3
Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine) in a medium saucepot. Bring to a simmer, uncovered, until lentils are tender and water has been absorbed. Cool.
4
Place quinoa and lentils in a bowl and dress with Dijon vinaigrette. Season with salt and pepper, to taste, then transfer to a serving platter.
5
Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired). Serve immediately.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup quinoa, 1 teaspoon sea salt, divided, 4 cups vegetable broth, 1 cup lentils (he uses beluga lentils), and more.

Yes, Quinoa And Beluga Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa And Beluga Lentil Salad

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