Quinoa Salad with Lentils, Fennel and Orange

This is a simple salad for a light meal anytime.

Serves 4

 Ingredients:
½ cup Puy lentils
1 bay leaf
1 cup quinoa
3 tbsp hazelnuts, roasted and roughly chopped
Bunch flat-leaf (Italian) parsley, well washed, finely chopped
1 tbsp ground cumin
3–4 fresh dates, pitted and chopped
1 lemon, juiced
1 small green capsicum, seeded and diced
1 small red capsicum, seeded and diced
1 medium orange, thinly sliced into rounds and cut into quarters
1 small fennel bulb, finely sliced
Small bunch radishes, finely sliced (about 6 radishes)
Olive oil
Small head witlof, leaves separated and roughly torn

Method:

Cook the lentils in boiling water with the bay leaf until done (about 20–25 minutes). Drain in a sieve and set aside to cool. Discard the bay leaf. Meanwhile …

Place the quinoa in a saucepan of cold water, bring to the boil and simmer for 8–9 minutes. Drain in a fine sieve, rinse under cold water and set aside to dry.

Macerate the dates in small bowl with cumin and lemon juice

Combine the lentils and quinoa in a mixing bowl with the hazelnuts, parsley, capsicum, and the date mixture. Drizzle over 1–2 tablespoons of olive oil and gently combine with a fork to achieve the right taste and texture.

To serve, arrange the witlof in a serving bowl and top with scoops of the grain mixture and the slices of orange, fennel and radishes.

 Emma Sandall is a dancer, choreographer and teacher. She has developed a unique training method, Body Playground, which is specifically designed to help people release, invigorate and transform their bodies through awareness, being in the moment, movement and imagination. For more information, go to www.ludwig.com.au

 

 

 

 

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