Monday, July 30, 2007

Lentil Quinoa Salad
I love to make this on Sunday and use it for lunches throughout the week. Eat it as is, or stuff it into a pita for something different. Great for potlucks!

1 c. dry lentils, rinsed, cooked, and chilled
1 c. dry quinoa, rinsed, cooked, and chilled
1/2 c. olive oil
1/4 c. balsamic or red wine vinegar
2 cloves garlic, minced
1 tsp. dried oregano
1/2 red onion, minced (or green onions if you prefer)
4 ripe tomatoes, chopped
1 c. kalamata olives (pitted), sliced
1/2 c. firm tofu, rinsed, drained, finely diced
Salt and pepper to taste

Prepare Lentils and Quinoa
Rinse and cook 1 cup lentils in 3 cups water until tender - about 45 minutes. Drain, rinse and chill.

Rinse quinoa well in a mesh strainer. (It will taste bitter if you don't rinse well). Cook 1 cup quinoa in 2 cups water until water is absorbed - about 25 minutes.

Make Dressing
Combine olive oil, vinegar, garlic and oregano. (You may not need all of this for the salad. If not, save the rest for salad dressing.)

Toss Together
Combine cooked lentils, cooked quinoa, onion, tomato, olives and tofu. Toss with dressing. Season with salt and pepper to taste.

Refrigerate and enjoy as is or stuff into a pita pocket.

Inspired by Incredibly Delicious , Greek Lentil Salad p. 49

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