Quinoa salad always makes a lovely light lunch. Combined with French lentils, this salad becomes a little heartier.
If you’ve ever watched Field of Dreams, than you’ll remember the saying “If you build it, they will come”. The same can be said for food, though, more along the lines of “If you make it, they will come”. So began the plan for lunch on a random Friday, when I invited a few friends to come try some new recipes I wanted to play around with. Knowing that the end of the week held a few other commitments that might get in the way of recipe testing, I thought I’d get a head start.
For lunch, I planned on serving the Chanterelle and Hazelnut Tart that I shared a couple weeks ago and this French Lentil and Quinoa Salad. I reasoned that both would rest nicely in the fridge for a day or two. And they would have, had they been given the opportunity to do so. But, then a friend called and wanted to stop by. Eager to see what someone else thought of the recipes (and eager to really dig into them myself), I said “come on by, I’ll make you lunch”. And so we ate the lunch that was supposed to be for Friday and by Friday, without a lot of time to spend in the kitchen, the new-recipe lunch I’d promised, was greatly helped by the pre-made section of the local market. Feeling a little guilty about not making lunch like I’d promised, I squeezed in about 20 minutes on Friday morning to make a Chocolate Hazelnut Tart (I’ll share that recipe next time), because I think you can be forgiven a lot of things, if you apologize with chocolate, right??
This French Lentil and Quinoa Salad will keep nicely in the fridge for 3-4 days. Make it on a day when you have a few extra minutes and your lunches are set for the next few days. Makes about 4 servings
3/4 Cup french lentils, uncooked
1 Cup quinoa, uncooked
4 canned artichoke hearts, diced
1 large Heirloom tomato, chopped
1/2 Cup Porcini mushroom, re-hydrated and chopped
1/2 Cup fresh Italian flat leaf parsley, chopped
Cook the quinoa and lentils according to their package directions. Then set aside to cool.
While the quinoa and lentils are cooking, re-hydrate the Porcini mushrooms by covering them with hot water for about 20 minutes. Drain and chop. Dice the artichoke hearts and tomatoes. Add all the veggies to a salad bowl. Stir in the cooled quinoa and lentils, then add the parsley and toss gently. Set aside
1 small shallot, minced
1 tbsp fresh oregano, chopped (or 1 tsp dried)
1/4 Cup extra virgin olive oil
1/4 Cup lemon juice
1 tbsp white wine vinegar
Whisk together all 5 ingredients. Pour over the quinoa mixture and stir to combine.
Cover and set in the fridge until ready to serve.
If you like Quinoa Salad, you might also like a couple of my other recipes: