Quinoa Lentil and Arame Salad
1 cup lentils (I used French lentils)
5 cups water
1 piece of kombu
1 cup quinoa
2 cups water
1/4 cup raisins
2 green onions (scallions), sliced and chopped
1 carrot, grated
1/2 zucchini (raw), grated
1/3 cup arame, soaked and rinsed
1/4 cup sesame seeds, toasted lightly (this can be done on the stove top)
1/4 cup cilantro leaves, chopped lightly
1 avocado, sliced into long pieces
Dressing
4 T sesame oil
2 T toasted sesame oil
1 T mirin
1 T brown rice vinegar
1T tamari
2 t tahini
Salt, pepper to taste
1 bunch of kale, washed, chopped and steamed
T = tablespoon
t = teaspoon
Begin by checking through the lentil beans for small stones, then rinsing the beans and adding to a saucepan with water and kombu. Bring to the boil, cover and reduce to a simmer. The lentils take about 45 minutes to cook. Check for doneness by pressing on them with the back of a spoon. The lentils are cooked when they are soft. Careful not to overcook. When cooking is completed drain the lentils through a colander and set aside. Chop the rehydrated and cooked kombu into small pieces and add to the salad. Don’t be afraid of it – it looks and feels different but its health properties compensate for all of this.
Rinse the quinoa well under running water for 30 seconds. Dry roast in the saucepan (this means to put the quinoa in the pan with heat underneath and stir gently with a wooden spoon until the quinoa is dry). Add the water, a pinch of salt, and bring to the boil. Immediately cover the pan and turn to the lowest setting for the quinoa to cook gently. After 12 minutes of cooking quickly lift the lid and add the raisins to the top of the quinoa. Do not stir, just cover again and let the quinoa finish cooking with the raisins. Turn off the heat after 15 minutes, and let sit, with the lid still on, for 5 more minutes. Then turn the quinoa out into a bowl and let it cool down.
It is best to soak the arame for at least an hour. Just add about 1 cup of water to the 1/3 cup arame. It is fine to add lots of water for the sea vegetable to rehydrate. After the hour drain the arame in a sieve, and run cold water over it for a few seconds. Let the water continue to drain for a few minutes.
Now is the moment of combining! When the lentils and quinoa are at room temperature combine them with the green onions (scallions), carrot, zucchini, arame, cilantro. Stir to mix. Combine the dressing ingredients, pour over the combined ingredients, and stir to mix throughout.
The sesame seeds can sprinkled on the top of the salad, or served in a separate bowl with the salad, as an optional topping. Lay the large pieces of sliced avocado around the edges of the salad. Serve the steamed kale in a separate bowl.
6 Servings
Shanthi