Author Notes
A protein and iron packed salad that you'll want to make every day. —VeganSquid
Ingredients
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1/2 cup
dried lentils
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1/4 cup
wild rice
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1/4 cup
prepared black beans (canned or re-hydrated)
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1/4 cup
diced sweet yellow onion or shallots
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1+ cups
arugula
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1+ cups
spinach
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3
medium sized tabasco peppers or similar
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1/4 cup
apple cider vinegar
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1/8 cup
soy sauce
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2 tablespoons
tahina (tahini)
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herbs and spices:
paprika, sage, salt, pepper, lemon juice, and parsley
Directions
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Begin by bringing water to a boil in a medium sauce pan. Add in rice and lentils and cook for about 7 minutes. Remove from heat. Let sit for 10 minutes and then move on.
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In a large wok add apple cider vinegar, soy sauce, black beans, (1 tbsp) lemon juice, (1 tsp ea.) salt and pepper, and bring to a simmer. For better texture and flavour, add a bit of vegetable margarine.
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Once well combined, mix in the rice and lentils, and then add the onions and sliced tabasco peppers. You may find you want to turn the heat up a little and stir fry, that's fine! Just make sure to keep stirring.
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Once the sauce we made in the wok is mostly gone, add (1 tbsp) of your favorite oil and continue to mix until the onions have browned.
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Once onions have browned on the edges turn the heat off and drizzle tahina onto the lentils and rice. Add a bit more lemon juice for extra flavour. Stir well.
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In a large bowl add arugula together with the lentils and rice. Drizzle some extra oil and vinegar on top. Mix well and add to a smaller or salad bowl.
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Pack a nice layer of spinach onto the top of the bowl and compress it a little. This is going to give us a means to spear our food with forks and still pick up all of the ingredients.
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Place a plate, inverted, onto the bowl and invert the assembly, removing the bowl after. Garnish with parsley, sage, paprika, and black seasame seeds.
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As always I recommend adding nutritional yeast flakes but it isn't in the core of this recipe.
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