Super colorful, packed with healthy stuff and great on its own or as a side to practically anything this is a delicious and inexpensive salad that I highly treasure. I often cook a big load of quinoa and keep it in an airtight container in the fridge and just add the flavor of the day to it, be that avocado, mango, jicama (yambean), or whatever I find around the kitchen, making a filling lunch or snack.
1 cup quinoa
1 cup sprouted green lentils
3 radicchios
5 sugar plum tomatoes
1/2 ball mozzarella cheese
1/2 avocado
4 tbs roasted pine nuts
juice of 1/2 lemon
- Pour lentils in a bowl and cover with water. Leave to soak app. 5 hours.
- Cook the quinoa according to directions and let cool.
- Chop the radicchios, tomatoes, mozzarella and avocado and mix in a serving bowl with the drained lentils and quinoa.
- Lightly roast the pine nuts and add to the mix.
- Squeeze the lemon juice over the salad and serve!
Last night this salad became a side to Danish Rugbrød (see recipe) with sole filet and curry mayo - yum! We had two soles each as they were on the smaller side...
Sole (for 4):
8 filets
1 egg
1 cup breadcrumbs
2 tbs butter
salt & pepper
- Break the egg and beat it lightly with a fork on a dinner plate.
- Pour the breadcrumbs out on another dinner plate and add a bit of salt and pepper.
- Dip each filet in the egg first, gently squeeze off excess egg and coat in breadcrumbs.
- Heat the butter in a pan until golden, lower to medium heat and cook the filets about three minutes on either side. Cool a minute or two before serving.
Curry Mayo:
2 tbs mayo
1/2 tsp curry powder
1/2 tsp turmeric
1/2 tbs lemon juice
- Stir all ingredients together in small serving bowl until even.
The picture below shows my dinner plate: Rugbrød (rye bread) with lettuce, sole filet, a dash of curry mayo, avocado and a few sprigs of micro cilantro with the quinoa lentil salad on the side...
