In the evenings for dinner I often want to make something quick and easy and that is how this salad came to be. All the ingredients are things I usually keep in my cupboards except for the endive which is a fun addition which happened to be lying in the fridge when I needed a quick fix dinner one night. Easy to put together with lots of flavour I’m pretty sure this is a salad to keep. The two main components, quinoa and lentils, along with other pulses and grains really are the corner stones to my diet. I shouldn’t forget about the array of vegetables and fruits gracing my kitchen either and they of course grace this salad as well. The real beauty of keeping your cupboards stocked with whole grains, beans and pulses and your window sill stocked with fruits and vegetables is that you can make endless combinations. And throw together tasty meals in a heartbeat. To lighten up the heavier base of this particular one I added conference pear and parsley as well as pumpkin seeds for crunch. It all comes together in a real protein power house perfect for any day really!
PORTIONS: 12 / TIME: 30 min
1/2 cup quinoa (I used a mix of pearl and red) + 1 cup water
1 tbsp tamari
1 tsp dried parsley
1 heaped cup cooked puy lentils
1 small red onion
1 conference pear
1 handful flat leaf parsley
1 large handful pumpkin seeds
3 endive bulbs
Sea salt flakes and black pepper to taste
Juice from half a lemon
Preheat oven to 200 degrees celsius.
Cut endive bulbs in half and place on an oven tray. Drizzle with olive oil and sprinkle salt and pepper, mix making sure all pieces are covered. Place in the middle of the oven for roughly 30 min or until they are slightly browned and soft, flipping them over halfway through.
Rinse quinoa and place it in a small sauce pan along with the water, tamari and dried parsley. Bring to a boil, then reduce to a simmer and leave until water has been absorbed.
Finely chop the onion, roughly chop the fresh parsley and cut the pear into small cubes. Place in a salad bowl. Add lentils as well as pumpkin seeds, a generous splash olive oil, lemon juice, salt and black pepper and mix.
When quinoa is ready let it steam off a little before placing it into the salad bowl and combining all the contents. Add more seasoning if needed and then serve with the roasted endive and some parsley leaves.