CURRIED QUINOA AND LENTIL SALAD

Quinoa (pronounced KEEN-wah) is an ancient grain that also happens to be gluten-free. It’s a great base for this hardy and protein-rich picnic salad.

Yield: Serves 6.

CURRIED QUINOA AND LENTIL SALAD

Ingredients

  • 3 1/4 cups water
  • 2 tsp curry powder
  • 1/2 tsp salt
  • 1 cup quinoa, thoroughly rinsed and drained
  • 1/2 cup dried red lentils, rinsed and drained
  • 1/4 cup white wine vinegar
  • 2 tbsp tomato paste
  • 2 tbsp water
  • 2 tsp curry powder
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 2 tbsp canola oil
  • 1/4 cup thinly sliced green onion
  • 4 cups torn young Swiss chard leaves or baby spinach

Directions

  1. Combine 3 1/4 cups water, 2 tsp curry powder and 1/2 tsp salt in a large saucepan. Bring to a boil over medium heat.
  2. Stir in quinoa and lentils; return to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from heat and let stand for 15 minutes.
  3. Transfer quinoa mixture to a bowl and fluff with a fork. Cool to room temperature. Meanwhile, to prepare dressing, whisk together vinegar, tomato paste, water, curry powder, salt and cayenne pepepr until combined. Gradually whisk in oil until blended. Stir in green onion.
  4. Add dressing and Swiss chard to quinoa mixture and toss to combine. Serve immediately.
Nutritional analysis per serving:

168 calories, 6.1 g fat, 7.1 g protein, 22.2 g carbohydrate, 6 g fibre, 484 mg sodium