Eddy's Lentil Salad

Salad
5 Cups (1.2 L) Water
2 Onions, Chopped
2 Carrots, Chopped
1/2 Teaspoon (2.5mL) Dried Thyme + fresh for garnish
2 Cups Green Lentils
Salt and freshly ground pepper

Dressing
1 Teaspon (5mL) Dijon Mustard
1/3 Cup (80 mL) Balsamic Vinegar
1 Tablespoon (15 mL) sherry Vinegar
1/2 Cup (120 mL) Peanut Oil
Salt and Freshly Ground Pepper

Garnish
Trimmed Scallions
Shallots

To make the salad:
Bring 5 cups (1.2L) of water in a medium saucepan to a boil. Add the onions, carrots, and thyme and return to a boil. Stir in the lentils, then reduce the heat and simmer, uncovered, for a bout 20 minutes, or until just tender, and drain. Season to taste with the salt andpepper and let cool.

To make the dressing:
In a small bowl, whisk together mustard, balsamic vinegar, sherry vinegar, and oil. Season to taste with the salt and pepper.

When ready to serve, toss the salad with the dressing and garnish with thyme, scallions and shallots.

QUINOA SUPER SALAD

5 ups quinoa, cooked — (basic : recipe)
1 c carrots — chopped
3/4 c parsley — minced
1 c sunflower seeds
4 cloves garlic, minced — or : to taste
1/4 c olive oil — or less
1/4 c soy sauce or tamari
Try : braggs aminos
1/2 c lemon juice
tomatoes
black olives

Cook quinoa. let cool. Add carrots, parsley sunflower seed and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives. Recipe By : SASSYJO

http://www.free-recipe.co.uk/quinoa-super-salad.html

Walnut Rosemary Quinoa

Quinoa, pronounced keen-wa, should be thoroughly rinsed prior to preparation to help remove any powdery residue that can remain following the removal of a protective substance called saponin (protects grain from insects and weather). Rinse in a fine strainer until water runs clear. Use two parts liquid to one part quinoa. Bring to a boil, reduce heat and simmer for about 15 minutes or until grains are translucent and germ has spiralled out from each grain. All the water should have disappeared.

Ingredients

• 1 tablespoon sesame oil
• 1 small onion, diced
• 1 1/2 cups rinsed quinoa
• 1 red bell pepper, diced
• 3 cups water
• 1 tablespoon tamari soy sauce or regular low sodium soy sauce
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
• 1 cup fresh peas (or frozen peas, thawed)
• 1/2 cup walnut, chopped

Directions

1. Preheat oven to 350 degrees.
2. Heat oil in saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes.
3. Add pepper and sauté an additional 2 minutes.
4. Add water, soy sauce, rosemary and peas. Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
5. Meanwhile, roast walnuts in oven for 3-5 minutes.
6. When quinoa is cooked, turn off heat and mix in walnuts.
7. Let sit an additional 10 minutes and serve.

http://www.recipezaar.com/131590