Spicy Quinoa & Lentil Salad

Quinoa, Lentil, Tomatoes, Cabbage, Avocado and Carrots in a spicy lime vinaigrette

Ever since I found quinoa at one of my favorites dietéticas, I’ve been cooking it like madness.  With the inspiration of the NYTimes recipe for spicy quinoa, cucumber and tomato salad, I thought I’d try my own version.

Ingredients:

1 cup quinoa
3 cups water
1/2 can cooked lentils
2 cups diced tomatoes
1 diced carrot
1/2 cup shredded cabbage
1 green onion
1 diced avocado
1 or 2 jalapeño or serrano pepper (I found mine at jumbo)
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
salt n peppa to taste

Directions:

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. If you don’t rinse it enough, it will have a soapy, bitter taste. Bring the 2 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. For more Quinoa cooking techniques, check out directions on The Kitchn.

2. Dice all the vegetables (around the same size) and combine tomatoes, carrots, cabbage and chiles, vinegar, lime juice, and olive oil in a bowl.  Add onions, lentils, quinoa and avoado and toss together, adding salt and pepper as needed.

Quinoa Yin Yang, AR$14

Dietética Viamonte, Viamonte 859

Comments