Since the beginning of January, Foodnetwork full of new issues including that of Melissa D'Arabian who is to cook meals for four people at least $ 10. In the first episode I watched, she made this simple salad made of a packet of ingredients I have in my pantry and to which I have not touched for ages.
I slightly modified the recipe to make it more attractive to me, especially by reducing the amount of lenses in half (I'm not a fan and it was just perfect for me) and adding tomatoes, lime juice and cilantro much more. Although this dish is very good, easy to make and inexpensive, I notice two things. First, there is a little bitter that I dislike so much that I attribute to the lime zest (my zester had taken the little white skin of the lime I guess). So I would remove that ingredient. Also, I find it lacks one ingredient to the experience of flavor is complete. I suggest either of diced avocado, or the Supreme oranges, or why not both.
4 servings 1 / 2 cup of quinoa
1 / 4 cup brown lentils
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 / 4 cup olive oil (at taste)
1 / 8 teaspoon garlic powder
zest of one lime and half its juice (only juice next time)
Salt and pepper to taste 1 shallot
French
1 tablespoon finely chopped tablespoon chopped fresh cilantro (at least 4 times more for me!)
1 tomato, diced
Rid foreign lenses, rinse and cover with water. Bring to a boil then simmer over low heat about 30 minutes. Drain and cool. Book.
Bring 1 cup water to a boil. Add quinoa, stir, cover and reduce heat to low. Let stand 12-15 minutes until all water is absorbed and the white germ is released. Cool. Book.
In a large bowl, the dressing ingredients and then add the shallot, tomato and cilantro. Add the lentils and quinoa cool. Mix well. Serve.
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