Wednesday, 14 January 2015

Warm lentil and quinoa salad

Lentil and quinoa served warm with oven roasted fennel and sweet potatoes

It is easy to toss together a salad. The variations are endless. I always let my mood to be the guide. This time a warming one was in mind.

You will need:
1 cup green lentils
1 cup quinoa
1 bay leaf
2 cloves of garlic
1 small red onion
1 fennel bulb
1 large sweet potato
1 tsp ground cumin
1 tbsp olive oil

For the dressing:
2 tbsp olive oil
the juice of a half lemon
2 cloves of garlic, minced
1 tsp fresh ginger, minced
freshly ground black pepper (to taste)
pinch of salt


1. Scrub the sweet potato with a vegetable brush. Slice and dice. In a mixing bowl mix the diced sweet potato with the olive oil and ground cumin. Arrange the sweet potato in a single layer on a baking tray lined with baking paper. Bake in the preheated oven at 200 °C until the edges turn golden-brown.
2. Slice the fennel. Arrange the slices on another baking tray. Brush with olive oil and bake until softened.
3. Cook the washed lentils in plenty of water with the bay leaf and garlic. Discard the bay leaf and the garlic, drain.
4. Cook the washed quinoa with 2 cups of water. Cover with lid and gently simmer till all the water is absorbed. Let it rest for a few minutes, then fluff it up with a fork.
5. In a big bowl combine drained lentils and fluffy quinoa. Add finely chopped red onion. Add roasted potato and fennel.
6. For the dressing: combine lemon juice, olive oil, minced garlic and ginger, black pepper and salt. Mix well, and add to the salad. Serve warm. Sprinkle with finely chopped parsley. Enjoy!

You might also enjoy these:
Warm lentil salad
Green chickpea salad
Vinegret salad

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