Quinoa and Lentil Salad

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quinoa lentil salad

This lentil quinoa salad is colorful addition to your Rosh Hashanah table it's everything you need to not only take your first step towards all your New Year's resolutions but discover how sweet they can be.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings

Ingredients

  • 1/2 tablespoon turmeric
  • 3 tablespoon extra virgin olive oil
  • 2 garlic cloves, crushed
  • 2/3 cup lentils
  • 1 1/3 cup quinoa
  • 2/3 cup sun-dried tomatoes
  • 1 cup dates, chopped
  • 1 cup walnuts, chopped (optional)
  • 1 medium red onion, diced
  • 1/4 cup cilantro, chopped
  • 1/3 cup mint, chopped
  • lemon juice (to taste)
  • balsamic vinegar, to taste
  • salt and pepper to taste

Preparation

  1. Heat a medium pot over medium heat.
  2. Toast your turmeric for about 2 minutes. Be sure to watch it to prevent it from burning. Once the turmeric is fragrant it is fully toasted.
  3. Add the oil and garlic to the pot.
  4. Cook for about four minutes or until the garlic cloves start to soften.
  5. Add the lentils and quinoa to the pot.
  6. Stir the contents of the pot so that you coat the lentils and quinoa with oil.
  7. Now pour two cups of boiling water and a pinch of salt into the pot.
  8. Cover the pot and cook until all the water is absorbed by the lentils and quinoa. You know that your mixture is cooked when the lentils are no longer chewy and the grains of quinoa look like little targets.
  9. Set the pot aside and allow your lentils and quinoa to reach room temperature.
  10. Place your sun-dried tomatoes into a bowl of water.
  11. Preheat your oven to 400 degrees.
  12. Chop your dates and walnuts.*
  13. Place your walnuts on a roasting pan and roast them. Keep your eye on them to prevent your walnuts from burning. The second you start to smell them they are ready. Set them aside for later use.
  14. Place your dates, onion, cilantro, and mint into a large bowl.
  15. By now your sun-dried tomatoes should be looking plump.
  16. Remove them from the bowl of water and cut them into thin strips and add them to the bowl.
  17. Once your lentils and quinoa are at room temperature add them the bowl.
  18. Mix the contents of the bowl.
  19. Add olive oil, lemon juice, salt, and pepper to taste and serve.

*Some have the custom not to eat nuts on Rosh Hashana. This stems from the fact that the word nut-"אגוז" and sin-"חטא" have the same numeric value in Hebrew. If you follow this tradition, feel free to trade the walnuts with pumpkin or sunflower seeds to add some flavor and the crunch to the salad.