Lentils and Quinoa and Oranges – OH MY!

Did you think I forgot? My vow to share a recipe each month?  Never.

I was just waiting to see what the winner was of February.  And what I learned? I make a lot of new things each month when I take the time to actually remember what I’ve made.
There were Chocolate Cherry Dough Balls, and Martha Stewart Cupcakes.  Strawberry meringue buttercream and Oatmeal cookies.  The Boy and I made our own Green Pea Pesto Ravioli and I made a quinoa with chickpeas and feta cheese. And while all of these things tasted delicious (though the Strawberry buttercream was not without its challenges – note do not mix warm with cold, you will get curdled buttercream and it will still taste good but it will not look good), one recipe took the cake.  In fact, I’ve made it three times this month.

Lentils Quinoa and Orange Salad.


YUM.

Adapted from the cookbook Quinoa 365 I ditched the called for can of mandarin oranges and used a delicious in season, Florida navel orange instead. And I have a hard time believing the mandarin orange segments and sickly sweet syrup come anywhere close to being as delicious.

This salad is SO easy to make. Lasts all week in the fridge for lunch.  Is super filling and yummy and is gluten-free and allergen free which makes it Naturopath friendly. How can you get better than that?


Give it a try before the deliciousness of winter oranges go the way of the do-do bird (isn’t that such a disappointing day when you get your first dry orange of the spring?  No? Just me?)  Either way, you won’t be disappointed.

Adapted from Quinoa 365 Mandarin Almond Salad

1 3/4 c  water

1/2 c brown lentils

1/2 c quinoa

1/4 c canola oil (you could make it extra Naturopath friendly by splitting Canola and Flax oil)

4 tsp apple cider vinegar

1 Tbsp fresh lime juice

3 Tbsp orange juice (I juiced half an orange)

1/4 tsp salt

1/2 c almonds roughly chopped

1/2 c dried cranberries

3 Tbsp minced fresh parsley

1 (and a half if you use fresh orange juice) Orange(s) – chunked.

Cook the lentils – boil and then simmer (20 minutes) add quinoa (boil again) and cook until cooked.

Combine oil, vinegar, lime juice, orange juice and salt in a jar – shake it up.

Combine the rest of the mixin’s, mix in the quinoa and lentils and toss with dressing.

DONE.  Super filling and DELICIOUS!

Who said you couldn’t have fresh delicious salads in the depths of winter?

Crazies that’s who.

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3 responses

  1. Okay….went out and got the ingredients BUT there were no BROWN lentils at the Bulk Barn…only green and yellow, so I got yellow. I’ll let you know how it turns out Meaghan! Sounds yummy!

    I tried a new recipe on Chris the other night……Chili Chili Bang Bang…no meat but loaded with healthy things….he loved it and even asked me for the recipe!

  2. Pingback: Meal Planning – Week 2 | The Ginger & The Giant

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