Happy New Year to you beautiful people. I hope this new start has been both fabulous & delicious.
For those needing a new & nourishing salad in their lives this Summer, I am very happy to share my new gluten free lentil, quinoa & pomegranate salad. It is a meal in itself and just what I needed after all the over indulgence. If you happen to be a lazy gardener like me too, you will find your parsley heads that have gone to flower make for a very pretty addition. It is not dissimilar to my freekah salad you may note but this one is totally gluten free and with the addition of some finely shredded raw vegetables for extra goodness. It’s a keeper at ours and I hope it is at yours also.
Gluten free lentil, quinoa and pomegranate salad
½ cup quinoa, rinsed really well
½ cup French green lentils
½ cup raw almonds (skin on), toasted
½ cup combined fresh herbs –coriander, mint & parsley, washed & finely chopped
1 carrot, peeled and sliced julienne
¼ red cabbage sliced julienne
80ml extra virgin olive oil
2 tablesoons pomegranate molasses
½ teaspoon Dijon mustard
Juice of 1 lemon
Freshly cracked black pepper
Bring a saucepans to the boil and add the lentils. Cook for approx. 20-30 minutes or according to the packet directions of the brand you have. Drain, rinse under cold water and set aside.
Rinse the quinoa really well, using a mesh strainer before cooking. You must not miss this step. Quinoa has a natural coating that tastes quite bitter. It is important to rise it well so the bitterness does not effect your salad.
Here are some great guidelines for cooking quinoa –
For White Quinoa 500g quinoa to 1.1 L water or stock. Combine & bring to a simmer, cook 15 to 17 minutes. Strain and spread out on a tray, cool in the fridge. Seperate with a fork or spoon and store in the fridge for up to 2 days.
For Red & also Black Quinoa 500g quinoa to 1.1 L water or stock. Combine & bring to a simmer, cook 19 to 20 minutes. Strain and spread out on a tray, cool in the fridge. Seperate with a fork or spoon and store in the fridge for up to 2 days.
Toast the almonds in a dry frying pan for a few minutes, tossing often. They will smell aromatic when ready.
Make the dressing by combining all dressing ingredients in a jar. Place lid on & shake well to combine.
Place lentils and quinoa in a bowl. Add nuts, herbs, preserved lemon, carrot, cabbage and pomegranate seeds. Use only enough dressing to coat the salad well but without drowning it. You will likely have some left over dressing but it will store well in the fridge for later use.
Place salad onto a large platter and serve.