Introduction
Apples, coupled with the added fresh bite of sliced fennel, Easter radishes, Italian parsley, and celery; the sweet pop of golden raisins and maple-sweetened walnuts; protein- and fiber-packed tri-colored quinoa and French green lentils (Lentilles du Puy); a light lemon-honey mustard vinaigrette; and topped with a hearty mound of nutty arugula – this recipe is a true “power” lunch!
Steps
Cook quinoa according to package directions, cutting cook time to between 8 and 10 minutes, to render a firmer grain. Drain, as necessary, fluff with a fork, and set aside.
Cook French green lentils according to package directions, cutting cook time to between 10 to 15 minutes, to render a firmer lentil. Drain, as necessary, and set aside.
Meanwhile, toast chopped walnuts in a skillet set over medium-high heat, stirring intermittently. After about 2 minutes, drizzle nuts with maple syrup; stir consistently for approximately 1 more minute to coat nuts thoroughly. Remove from heat to cool.
Whisk ingredients for the vinaigrette in a large bowl. Add sliced apple to the vinaigrette and mix well to coat (this helps keep apples bright). Add parsley, through “cooled” maple-sweetened walnuts, to bowl. Then add cooled quinoa and lentils. Mix salad thoroughly and season with salt and pepper.
(Note: If you plan to store the salad in the fridge, keep arugula separate until ready to plate. Salad, without arugula mixed in, will keep nicely in the fridge for 3 to 5 days.)
How to make
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Ingredients
1 cup tri-color quinoa
1/2 cup French green lentils (Lentilles Du Puy)
2 apples, each cored, cut into 8 wedges, thinly sliced crosswise
1/2 cup roughly chopped Italian parsley
1/2 cup thinly sliced fennel (approximately 1/2 small bulb)
1/2 cup thinly sliced Easter radish (or regular radish, as preferred; approximately 5 to 6 radishes)
1/3 cup sliced green onion (2 to 3 onions)
1/2 cup thinly sliced celery (1 large stalk)
1/2 cup golden raisins
1/2 cup chopped walnuts
1 tsp organic maple syrup
1/4 tsp kosher salt
1/4 tsp ground black pepper
3 cups fresh arugula, loosely packed
1/4 cup freshly squeezed lemon juice
1/4 cup apple cider vinegar
1/4 tsp honey mustard
pinch kosher salt