Lemony Lentil and Quinoa Salad

Makes 6 Servings • Prep Time: 10 minutes • Cook Time: 25 minutes

Lemony Lentil and Quinoa Salad.jpg

BASE INGREDIENTS

½ cup dried lentils, preferably Le Puy, rinsed well
2 cloves garlic, peeled and smashed
1 bay leaf (optional)
Sea salt
1 ¾ cups water
1 cup white quinoa, rinsed well in cold water and drained
1 teaspoon ground cumin
½ teaspoon ground coriander
Pinch of ground cinnamon (optional)
¼ cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
¼ cup extra-virgin olive oil

ADDITIONAL INGREDIENTS

½ cup finely chopped fresh flat-leaf parsley
½ cup finely chopped fresh mint
2 small English cucumbers, peeled, seeded, and diced
1 cup diced tomato or halved cherry tomatoes
2 tablespoons crumbled organic goat’s milk or sheep’s milk feta cheese (optional)
1 cup arugula (optional)

preparations

Put the lentils, 1 clove of the garlic, the bay leaf, and ¼ teaspoon of salt in a saucepan and add water to cover by 2 inches. Bring to a boil over high heat, then decrease the heat to low, cover, and simmer until the lentils are tender, 20 to 25 minutes. Remove from the heat, drain well, and discard the garlic and bay leaf.  Let cool to room temperature. 

Meanwhile put the water, the remaining clove of the garlic, and ¼ teaspoon of the salt in a separate saucepan and bring to a boil over high heat. Stir in the quinoa. Decrease the heat to low, cover, and simmer for 15 to 20 minutes, until the water is absorbed. Remove from the heat, transfer to a large bowl, and discard the garlic. Add the cumin, coriander, and cinnamon and fluff with a fork until well combined. Let cool to room temperature. 

Put the lemon juice, olive oil, lemon zest, and salt in a small bowl and whisk to combine. Add to the quinoa, along with the lentils, mint, and parsley, and fluff with a fork until well combined. Chill for at least 2 hours. Stir in the remaining ingredients. Taste; you may want to add a squeeze of lemon juice or a pinch of salt. Sprinkle with the feta before serving.

Cook’s Note

  • If you want a simple, yet flavorful side, you can stop with the Base Ingredients or at the herbs. However, if you’re after a colorful salad that is well balanced in flavor and texture, then use all of the additional ingredients. However, you’re in charge of which ingredients you want to add. It’s hard to go wrong with any combination of these ingredients.

  • Use any type of whole lentils (brown, green, black or Puy) except the red or yellow lentils which are split and will not hold their shape when cooking.

  • Replace the herbs and spices with a few tablespoons of the Chermoula, Minted Chimichurri or Pomegranate Olive Mint Salsa.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.