Since this winter has been so long, I thought we needed to awaken our taste buds and have something that would remind us of summer. You of course, have probably had watermelon and feta salad before, but what great flavors. I combined watermelon, kiwi, feta, freshly ground pepper and chopped mint. Tastes like summer is just around the corner.
Yes, another quinoa salad! I can't eat nutrient, packed quinoa too often. I love it. It is the perfect food. It is classified as a complete protein, is gluten free, hypoallergenic and contains substantial amounts of the amino acids essential for children and infants. It is rich in vitamins, folic acid, biotin, calcium, potassium , iron, copper, magnesium, chloride. It is high in anti oxidants (I could go on and on) and the versatility in preparation makes it the perfect super food. I make a batch everyday or so and keep it in the fridge to have on hand. I use it everyday somehow. This morning, I added it to cottage cheese and I was very satisfied and didn't need to eat much more. You have got to try quinoa if you haven't yet.
1/2 cup lentils
1 cup quinoa
1/4 cup canola oil
4 tsp apple cider vinegar
1 tbsp lime juice
3 tbsp canned mandarin orange juice
1/4 tsp salt
1/2 cup slivered almonds
1/2 cup dried cranberries
3 tbsp fresh parsley
one 10 oz can mandarin orange segments, drained
Place the water in a large saucepan over high heat and bring to a boil. Rinse the lentils and add them to the boiling water. Cover, lower to a simmer and cook for 18 minutes.
Add the quinoa to the lentils and return to a boil, then reduce the temperature to a simmer and cook for 10 minutes.
Turn off the heat and let the covered saucepan sit on the burner for 4 minutes. DRain any remaining liquid. Remove the lid and fluff with fork.
Whisk together the oil, vinegar, lime juice, mandarin juice and salt. Combine dressing and lentil mixture. Stir in almonds, cranberries, parsley and orange segments. (makes a lot of dressing so only use half or increase quinoa)