Hearty Quinoa and Beluga Lentil Super Salad
This vibrant salad is a nutrient-dense celebration of fresh, clean ingredients inspired by the slow-food movement. It's a delightful balance of flavors and textures brought together by Chef Brian Lewis. Each bite delivers a burst of freshness, making it a perfect accompaniment for any meal. Nutritional values are expertly tailored to support clean eating while maintaining a hearty and satisfying flavor profile.
6
Servings
N/A
Calories
19
Ingredients
Ingredients
quinoa
1 cup (rinsed)
sea salt
1 teaspoon (divided)
vegetable broth
4 cups
beluga lentils
1 cup
carrot
1 (peeled and halved lengthwise)
celery
3 stalks
parsley
6 sprigs (tied for bouquet garni)
extra-virgin olive oil
3/4 cup + 1 tablespoon
red wine vinegar
1/3 cup
garlic cloves
2 (minced)
Dijon mustard
1 tablespoon
avocado
1 (diced small)
cherry tomatoes
1 cup (halved)
cilantro
1/2 cup (finely chopped)
radishes
12 (rinsed and finely sliced)
fennel bulb
1 (shaved very thin)
lemon
1/2 (juiced)
black pepper
to taste (freshly ground)
fennel pollen
1 teaspoon (optional)
Instructions
1
Prepare the Dijon Vinaigrette: In a tightly covered jar, combine 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 minced garlic cloves, 1/4 teaspoon sea salt, and 1 tablespoon Dijon mustard. Shake vigorously until emulsified. Set aside.
2
Cook the Quinoa: Rinse the quinoa under cold water. In a heavy-bottomed saucepan, combine the rinsed quinoa with 1/2 teaspoon sea salt and 4 cups of vegetable broth. Bring to a simmer over low heat. Cover and cook for approximately 15 minutes until the broth is absorbed and the quinoa is fluffy.
3
Cook the Lentils: In another saucepan, add the beluga lentils, 3 cups of water, and 1/2 teaspoon sea salt. Tie the carrot, celery, and parsley into a bouquet garni with twine. Add to the pot. Simmer uncovered until the lentils are tender and the water is absorbed. Discard the bouquet garni and let the lentils cool.
4
Combine Quinoa and Lentils: Place the cooked quinoa and lentils in a large mixing bowl. Dress with the prepared Dijon vinaigrette, tossing to coat. Season to taste with additional sea salt and freshly ground black pepper.
5
Prepare the Vegetable Medley: In another bowl, combine diced avocado, halved cherry tomatoes, finely chopped cilantro, thinly sliced radishes, and shaved fennel. Dress with the juice of half a lemon, 1 tablespoon extra-virgin olive oil, sea salt, black pepper, and fennel pollen (if using). Toss gently to mix.
6
Final Assembly: Layer the dressed quinoa and lentil mixture onto a serving platter. Top with the prepared vegetable medley. Serve immediately to enjoy the fresh flavors at their peak.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Hearty Quinoa and Beluga Lentil Super Salad?
It is a nutrient-dense salad featuring quinoa, beluga lentils, and a fresh vegetable medley, inspired by the slow-food movement.
Who is the chef behind this recipe?
The recipe was created by Chef Brian Lewis.
Is this salad suitable for a vegan diet?
Yes, the salad is vegan-friendly as it uses plant-based ingredients.
Is this recipe gluten-free?
Yes, this salad is gluten-free.
How many servings does this recipe yield?
This recipe yields 6 servings.
What are the main components of the Dijon Vinaigrette?
The vinaigrette consists of extra-virgin olive oil, red wine vinegar, minced garlic, sea salt, and Dijon mustard.
How long does it take to cook the quinoa?
The quinoa takes approximately 15 minutes to cook until the broth is absorbed and it is fluffy.
What type of lentils are required?
The recipe specifically uses beluga lentils.
How do I prepare the quinoa for cooking?
The quinoa should be rinsed under cold water before being combined with vegetable broth and salt.
What is the ratio of quinoa to vegetable broth?
The recipe uses 1 cup of quinoa to 4 cups of vegetable broth.
What is a bouquet garni and how is it used here?
It is a bundle of herbs and vegetables (carrot, celery, and parsley) tied with twine and simmered with the lentils for flavor.
What vegetables are in the bouquet garni for the lentils?
It includes one halved carrot, three stalks of celery, and six sprigs of parsley.
How should the lentils be cooked?
Lentils are simmered uncovered with water, sea salt, and the bouquet garni until tender.
Should the lentils be cooled before assembly?
Yes, you should let the lentils cool after removing the bouquet garni before mixing them with other ingredients.
What ingredients make up the vegetable medley?
The medley includes avocado, cherry tomatoes, cilantro, radishes, and shaved fennel.
How is the fennel bulb prepared?
The fennel bulb should be shaved very thin.
How many radishes are needed?
The recipe calls for 12 rinsed and finely sliced radishes.
What is the optional ingredient in this recipe?
Fennel pollen is an optional seasoning for the vegetable medley.
What kind of oil is used in the dressings?
Extra-virgin olive oil is used for both the vinaigrette and the vegetable medley.
How much Dijon mustard is needed?
The recipe requires 1 tablespoon of Dijon mustard.
What acid is used to dress the vegetable medley?
The juice of half a lemon is used for the vegetable medley.
How many garlic cloves are in the dressing?
The Dijon vinaigrette uses 2 minced garlic cloves.
How should the cherry tomatoes be prepared?
The cherry tomatoes should be halved.
What type of vinegar is used for the vinaigrette?
The recipe calls for 1/3 cup of red wine vinegar.
Is cilantro included in this salad?
Yes, 1/2 cup of finely chopped cilantro is added to the vegetable medley.
How is the vinaigrette emulsified?
The ingredients are combined in a jar and shaken vigorously until emulsified.
What is the final assembly step?
Layer the dressed quinoa and lentil mixture on a platter and top it with the vegetable medley.
Is this recipe considered nutrient-dense?
Yes, it is described as a nutrient-dense celebration of fresh ingredients.
How much sea salt is used in total?
A total of 1 teaspoon of sea salt is divided throughout the cooking process, plus more to taste.
Can I store this salad or should it be served immediately?
The recipe recommends serving it immediately to enjoy the fresh flavors at their peak.