maandag 25 november 2013

Quinoa Salad with Lentil Sprouts (Kopie)

I got this recipe from my mother-in-law’s copy of Vij’s At Home, The Warm and Easy of Indian Cooking By Meeru Dhalwala and Vikram Vij. It has a large vegetarian section as well as a number of vegan dishes like this one. I made a few small changes when I made the recipe but it’s basically the same to what is written in the book. Serves 6-8 depending on serving size.


1 cup white quinoa
1 1/2 cups water
1 1/2 tsp salt
1 tbsp olive oil
1/2 cup finely chopped chives
1 cup of lentil sprouts (any kind of lentils will do)
1/4 cup chopped coriander
1 cup of finely chopped celery
1/4 cup fresh lemon juice

Place quinoa in a sieve and rinse with cold water. In a medium pot, combine quinoa, water, 1/2 tsp salt and 1 tsp olive oil. Bring to a boil on high heat; then reduce the heat to a simmer, cover and cook for 18 to 20 minutes. Turn off heat, remove the lid, stir with a fork and cover for 5 minutes remove the lid, stir again and set aside to cool at room temperature. While quinoa is cooking, combine chives, lentil sprouts, coriander, celery, lemon juice and the olive oil (1 tbsp) and 1 tsp salt. Stir in the cooled quinoa, then cover and refrigerate until you are ready to serve it. If you want more meat free recipes checkout the Meat Free Mondays Link up.

Enjoy the last of the public holiday before all all goes back to “normal” tomorrow :(


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