Food for the (Gluten Intolerant) Soul

To be fair, I am not a huge fan of Quinoa, but I can’t resist this salad… it’s so light and fresh!

Ingredients:

• 1 cup quinoa (any color; mixed quinoa preferred)
• ⅓ cup black or brown lentils
• 3 cups water
• Salt, to taste
• 2 large carrots, peeled
• 1 red pepper
• 2 celery sticks
• ¼ cup almonds
• ¼ cup dried cranberries

For the Seasoning:

• ¼ cup finely chopped parsley
• ¼ cup finely chopped mint (use less if you prefer a milder mint flavor)
• 1½ lemons, juiced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon sumac (optional)
• 1 tablespoon olive oil (optional)

Preparation:

• Cook the Quinoa: Rinse and drain the quinoa. Place it in a microwave-safe bowl with 2 cups of water and a pinch of salt. Cover and microwave on high for 10-12 minutes, stirring halfway through, until the water is absorbed. Let cool.
• Cook the Lentils: In a separate microwave-safe bowl, combine lentils with 1 cup of water and a pinch of salt. Cover and microwave on high for 10-12 minutes, or until tender. Drain and let cool.
• Prepare the Vegetables: Dice the carrots, red pepper, and celery into small, uniform pieces. Roughly chop the almonds and dried cranberries.
• Combine the Salad: In a large bowl, mix the cooled quinoa, lentils, diced vegetables, almonds, and cranberries.
• Add the Seasoning: Add the parsley, mint, lemon juice, salt, pepper, sumac (if using), and olive oil. Toss until well combined.
• Serve or Store: Serve immediately or store in the refrigerator for up to 3 days. Enjoy!

Recipe reference and US measures

US measures and estimates below are retained from the existing recipe reference.

The Perfect Quinoa and Lentil Salad

A light quinoa and lentil salad with crunchy vegetables, almonds, cranberries, fresh herbs and lemon.

Ingredients

• 1 cup quinoa (about 170 g), any colour; mixed quinoa preferred
• ⅓ cup black or brown lentils (about 65 g)
• 3 cups water (720 ml), divided
• Salt, to taste, plus a pinch for cooking the grains
• 2 large carrots, peeled
• 1 red pepper
• 2 celery sticks
• ¼ cup almonds (about 35 g)
• ¼ cup dried cranberries (about 30 g)
• ¼ cup finely chopped parsley (about 15 g)
• ¼ cup finely chopped mint (about 10 g; use less for a milder flavour)
• Juice of 1½ lemons
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp sumac (optional)
• 1 tbsp olive oil (optional)

Directions

1. Rinse and drain the quinoa. Put it in a microwave-safe bowl with 2 cups (480 ml) water and a pinch of salt. Cover and microwave on high for 10–12 minutes, stirring halfway, until the water is absorbed. Cool.
2. Put the lentils in a separate microwave-safe bowl with 1 cup (240 ml) water and a pinch of salt. Cover and microwave on high for 10–12 minutes or until tender. Drain and cool.
3. Dice the carrots, red pepper and celery. Roughly chop the almonds and cranberries.
4. Combine the cooled quinoa and lentils with the vegetables, almonds and cranberries.
5. Add the parsley, mint, lemon juice, ½ tsp salt, pepper and optional sumac and olive oil. Toss well.
6. Serve immediately or refrigerate for up to 3 days. Yield is not specified in the source.