Hi there! It’s been a while since I last posted. Happy June, even though it’s nearly mid-June already! Does anybody else feel like time is going by crazy fast these days? I hope you’re enjoying the beginning of your summer (or winter, if you’re in the other hemisphere!). I’ve been taking an online course that’s keeping me busy, getting ready to head up to school in August, watching my garden grow and daydreaming about summer adventures.
One of my favorite things about summer is the FOOD. My favorite fruits and veggies come into season and there’s just something about a juicy peach or sprig of fresh basil that tastes like summer, and there’s nothing better. Though this recipe doesn’t use peaches, but could be nice with basil, it does taste like summer! The proteins are cooked then chilled, so it’s a cool, refreshing meal with a little bit of crunch that’s perfect on its own, on a bed of homegrown greens like it’s pictured here, or wrapped in a tortilla.
It’s of course vegan, and also happens to be gluten free, low fat and high in protein and fiber. It’s also easily adaptable based on your preferences or what’s in season.
I used carrots, green onions, cucumber and parsley but
- grape or cherry tomatoes
- chopped bell peppers
- red onion
- fresh basil or cilantro (in addition to or in place of parsley)
would all be delicious! You can also substitute another bean in place of lentils, but I like lentils because they don’t require soaking and cook up fast (and they’re tasty)!
Yields: about 8 servings
Prep Time: 15 mins, Cook Time: 25 mins
- 1 cup quinoa + 2 cups water (I used tri color)
- 1 cup dried french lentils + 3 cups water
- 1 large carrot, grated (about 3/4 cup)
- 2 green onions, chopped (white and green parts)
- 1 medium-large cucumber, chopped
- 1/4 cup chopped fresh parsley
- 3-4 tbsp. fresh lemon juice
- salt & pepper to taste
- Cook lentils and quinoa ahead of time.
- For lentils, rinse and drain. Combine with 3 c. water, bring to a boil, reduce heat and simmer covered for 20-25 minutes (you want them to be slightly firm, they probably won’t absorb all the water).
- For quinoa, rinse and drain. Combine with 2 c. water, bring to a boil, reduce heat and simmer covered for 10-15 minutes, or until water is absorbed.
- Once cooked, take 2 cups of each and place in fridge to cool down (you will have extra).
- Prepare vegetables and juice lemon.
- Combine vegetables with quinoa and lentils, toss with lemon juice and add salt and pepper to taste. Top with more parsley and fresh chives.
- You can return salad to the fridge for about 10 more minutes or eat it now. Store in airtight container in the fridge up to 3 days. Enjoy!
Calories: 303 Fat: 5 g Carbohydrates: 53 g Sugar: 6 g Fiber: 9 g Protein: 17 g