Ginger Curry Quinoa Lentil & Bean Salad

I’ve been thinking about what I should try for dinner since 5am this morning. I wanted to make something with Quinoa and legumes but I didn’t feel like making another stew – especially in this amazingly HOT weather! So I went to the internet for some salad inspiration. I’m not a salad lover and I don’t like eating a lot of raw veggies, but tossing in some legumes with some lightly cooked vegetables sounded good to me! I took this recipe and modified it.

The result: YUMMY! I’m having my 3rd bowl now YIKES! 🙂

Whats so great about this dish? It includes plant proteins which are easily absorbed, ginger with digestive enhancing properties, and a heating effect which offsets the cooling properties of raw vegetables and legumes (according to TCM), antioxidants for your immune system, fibre for your poop, and other key nutrients such as calcium, magnesium, and iron for bone and blood health!

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WHAT YOU’LL NEED:

  • 1-1/2 cups French green lentils, rinsed
  • 1 cup quinoa, rinsed
  • 2/3 cup black beans
  • 2/3 cup kidney beans
  • 4 medium carrots, peeled and coarsely grated or chopped
  • 1/4 cup cilantro, chopped
  • optional additional vegetables. I added 3 cups of broccoli and 1/4 cup red onions
  • OPTIONAL: BRAGGS All natural soy sauce alternative

GINGER CURRY VINAIGRETTE:

  • Juice of 1 large lemon
  • 2 Tbsp red wine vinegar
  • 1 Tsp  curry powder
  • 1-inch piece of fresh ginger, peeled and finely grated
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/4 cup olive oil

WHAT TO DO:

  1. Soak the black and kidney beans overnight or for at least 6 hours. Discard water (can be used to water plants. Discarding the water reduces the gas inducing effects of beans), refill with new water, covering the beans well, and bring to a boil. Simmer for 1-1.5 hours.image
  2. Place water and lentils in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20-25 minutes, until tender but not mushy.
  3. At the same time, cook the quinoa in another saucepan. Bring to a boil, then lower the temperature and simmer for 10-15 minutes until slightly translucent.
  4. Drain both the lentils and quinoa and add to a large salad bowl.
  5. Lightly steam or boil the vegetables as an option
  6. Add the cilantro, carrots, and other vegetables
  7. Pour the vinaigrette over the salad and toss to mix.
  8. Pour optional soy sauce alternative if desired
  9. Serve warm, at room temperature, or chilled. I prefer warm!

GINGER-CURRY VINAIGRETTE:

  1. Whisk all ingredients except the olive oil in a small bowl. Add the olive oil in a stream, whisking as you go until blended.

Serves 8.

Time: 40-45 minutes

1 serving = 300 calories, 50g carbs, 20g protein, 4g fat*

*approx values per myfitnesspal


 

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