Quinoa And Beluga Lentil Salad

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

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)

Recipe

• 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.