Welcome to a new summer feature at Stacyverb. It's called Salad of the Week, and it's so new that I actually invented it just now.
When the weather gets warm, I like to have a big bowl of some sort of salad in the fridge at all times. With this weekend being the unofficial start of summer, I thought some of my readers might like to join me in the non-cooking, cold food goodness. Watch this space for more yumminess in the coming weeks!
My plan yesterday was to make this salad, which I found last summer and loved, but I realized the cilantro we had in the house had gotten kind of, well, old and slimy (eww). Also, we had no Dijon mustard. Nor any green onions. Also, no lime to zest. And no desire whatsoever to go to the market on a holiday weekend. But I didn't let any of that stop me! Here's the version I came up with.
Lentil Quinoa Salad (adapted from Food Network recipe)
3 cups water
1/2 cup lentils
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 teaspoon parsley flakes
Simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, then gradually drizzle in the oil, whisking as you go. Add the garlic powder, salt, and pepper, to taste.
In a medium salad bowl, mix the quinoa, lentils, onions, and parsley. Add the dressing, toss to coat and serve. (I like to let it chill for a few hours before serving, but that's up to you.)
So there you have it. I hope all of my U.S. readers are having a great holidays weekend!