It's no secret that I don't have the greatest green-thumb. In fact, I have a pretty great track record of killing plants. Combine that with the fact that we have a resident possum that loves anything green and leafy, and it makes it a little difficult to grow anything super delicious. But, I'm making progress I think - so far, the rosemary, chives, lemon balm and mint are all still standing. And oh my, the mint. I have so. damn. much. of it. It's never-ending.
But really, this isn't a post totally about mint, it's about this salad. Because as much as I love mint on its own, mint does really special things when it's combined with parsley and lentils and a delectable dressing.
I made this salad for a very fancy lady's birthday get-together. I wanted a salad that was sturdy, that likes (nay, LOVES) dressing, that was filling, and wasn't going to look like it had been sitting in a hot room (you know, that sort of wilted and sad look lettuce gets if it's been in contact with dressing for more than 10 seconds?). And I think this one fits the bill (not to mention that it's completely allergen-friendly!). That being said, if you wanted it would be delicious with some baked tofu, or roasted pumpkin, or toast along side it, if you so desired.
lentil, quinoa + greens salad w lime + mustard dressing.
- Of course, feel free to substitute regular quinoa (or what about millet? or wild rice?) instead of the red quinoa if you prefer.</em?
- If you like, adding some wholegrain mustard to the dressing would also be a stellar idea.
- I've given the cooked measurements for both the lentils and quinoa - my advice is to make a big pot of both: use some for this salad, then sequester the rest away in your fridge for easy meals the next few days.
0.5 c cooked chickpeas
1.5 c cooked red quinoa
a generous handful of mint, chopped
a generous handful of flat-leaf parsley, chopped
1/3 c pepitas, toasted
1/2 bulb of fennel, tops removed, fronds chopped and bulb thinly sliced
1 spring (green) onion, thinly sliced
3 tbsp extra virgin olive oil
1/2 tsp dry English mustard
sea salt and pepper