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Prep
Difficulty
Easy
Time
Estimate
30 mins
1. Cook the lentils if not already done. Once they are done, wipe out the pan and cook the quinoa in it.
2. Meanwhile, chop or shred up the veggies. Start to sauté the beets & carrots.
3. Chop up the nuts for the quinoa.
4. While everything is cooking prepare the salad, slicing the veggies, preparing the lettuce and making the dressing.
5. Toss each dish with its final ingredients and serve altogether. The nice thing about this meal is it is lovely hot or at room temperature.
Slightly sweet, almost bitter with a bit of a tingle from the vinegar makes these lentils & beets a touch more extraordinary. If you are starting from dry lentils- boil them first for about 20-45 minutes depending on the type & size of the beets. We used brown lentils and they typically take closer to 45 minutes to cook.
Toss your favorite combination of nuts with quinoa- in bits & pieces- for a protein bursting grainy side dish.
In winter, seasonal citrus pairs nicely with creamy avocado and crunchy fennel in this simple salad. Use the most beautiful citrus you can find: oranges, grapefruit, blood oranges, or ruby reds. Make sure your avocado is ripe by gently pressing near the stem to avoid bruising.
