Author Notes
Quinoa has allowed us to reinvent some of our old wheels. Red quinoa fills the slot on the pantry shelf that once held bulgur -- earthy tasting, quickly prepared, satisfying. My chief tester ate 2 bowls of this! —susan g
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Ingredients
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1 cup
red quinoa
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1/3 cup
red lentils
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4 cups
boiling water
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3
scallions, chopped
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1/2 - 1 bunches
cilantro, chopped
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1/4 cup
walnuts, coarsely chopped
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1
lemon, juice and pulp
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2 tablespoons
grapeseed oil
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1/2 tablespoon
tamari soy sauce (gluten free)
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1/4 teaspoon
fresh ground pepper
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2 teaspoons
grated fresh ginger
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3
cloves garlic, pressed
Directions
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Prepare quinoa: Put quinoa in a pot with 2 cups boiling water. Cook covered, at a simmer, about 20 minutes or until water is mostly absorbed.
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Prepare lentils: Pour 2 cups boiling water over lentils, in a heat proof bowl. Let it sit until barely warm, then drain off remaining water.
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In a large bowl, combine remaining ingredients, then gently stir in warm lentils and quinoa. Make sure everything is well distributed, but turn gently so that the quinoa is light and well separated. Check for seasoning.
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Serve at room temperature. You can provide a bed of lettuce, garnish with spears of cucumber, spice it up with Sriracha, stuff a tomato...
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