This is the first time I've cooked quinoa. Since the package stated that it cooks like white rice, I simply used the rice cooker. Easy peasy!
I decided to add lentils for more substance. But, now what else?
I've always liked apples with anchovies as a snack (yes, that's right), so I thought to include those components into a quinoa and lentil salad.
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Quinoa Lentil Apple Salad
Makes approximately 8 cups
150 grams (approx. 3/4 cup) uncooked quinoa
1 cup uncooked green lentils
1 tin anchovies (50g)
2 cloves garlic
4 tablespoons olive oil
juice of 1-2 lemons
Cook quinoa according to package instructions. (It cooks like white rice, the directions says, so I cooked it in the rice cooker.) Let cool.
Cook green lentils: add lentils and cold water to a small pot. Bring to a boil, then simmer. Cook lentils until desired doneness. Drain and let cool.
Finely chop/mince anchovies and garlic. Cut apples into small dice, about the same size as the lentils.
Combine cooked quinoa, cooked lentils, anchovies, garlic and apples with olive oil and lemon juice. Mix well.
For showcasing QUINOA and LENTILS, we're submitting this post to Weekend Herb Blogging, a world-wide food blogging event (created by Kalyn's Kitchen, now maintained by Haalo of Cook (almost) Anything at Least Once) with the goal of helping each other learn about cooking with herbs and plant ingredients.
If you'd like to participate, see who's hosting next week. WHB is hosted this week by Katie of Eat this.