Tuesday, September 10, 2013

lentil+radish+rosemary salad

What a nice combination. It sounds elegant, and rustic, yet fresh. And it is. I was actually quite impressed with my random combination of things I had in my kitchen (and garden).  The radishes came from Haiku Farm, aren't they beautiful? Radishes contain a lot of roughage, which is great for healthy digestion. They are also cancer fighting and contain plenty of nutrients, including calcium, good for your teeth and bones. We have a whole bag of them so I thought I'd better use em up!

  • 1/2 cup of dry lentils
  • 1 cup of uncooked quinoa
  • 1 bunch of radishes, thinly sliced
  • 3 green onions, chopped
  • few sprigs of rosemary
  • small bunch of parsley
  • 2 Tbsp olive oil
  • salt and pepper to taste
  • lime wedges to garnish

For quick cooking, soak the lentils for at least 8 hours. Rinse them thoroughly. In a saucepan, cover lentils with about an inch of water. Bring to a boil for 5 to 10 minutes. You'll need to cook them longer if you didn't soak them, about 20 minutes. When the lentils are done to your desired firmness, drain and rinse them. 

Cook the quinoa as directed. If you can, allow lentils and quinoa to cool a little before mixing in the fresh ingredients. Combine the lentils, quinoa, sliced radishes, chopped green onions, salt, pepper, olive oil, and finely chopped herbs in a mixing bowl. And thats it, easy, simple, lentil+radish+rosemary salad. 

I had mine with a squeeze of fresh lime. 

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