QUINOA and LENTIL SPROUT SALAD
Captain François and I have a challenge going on in our land galley.
He actually asked to create another of his marvelous meals
for a Captain Cooks blog post (his recipe here)
and my task was to come up with an equally delicious accompanying side dish.
Since his choice has a definite Asian (ginger and soya) flare to it,
I wanted to come up with something complimentary.
Here’s my contribution…
Isn’t this pretty?
All fresh and crispy looking
and how about those warm welcoming colours?
…all that goodness in one salad bowl.
…and for those so inclined,
With all that protein in the quinoa and raw sprouted lentils,
this easily could be a main dish.
Oh, and the dressing?
Not that this Galley Kat would ever admit to spoon licking.
- For the dressing...
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- sea salt and pepper to taste
- For the salad...
- 1 cup cooked Quinoa
- 1 cup lentil sprouts (I personally love the Puy lentils)
- 1 cup grated carrot
- 2 green onions, thinly sliced
- 1 generous handful of fresh parsely, chopped. I use the stems and leaves. The stems have a lot of flavour too and I really hate to waste.
- ⅓ cup sunflower seeds
- ⅓ cup roasted slivered almonds
- Combine vinegars, lemon juice, tahini and garlic in your serving bowl.
- Gradually whisk in the olive oil.
- Season to taste with sea salt and pepper.
- (I added a healthy grind of pepper but felt it didn't need the salt)
- Dump in all salad ingredients.
- When ready to eat, toss all together and serve with a good appetite.