Quinoa, black lentil, pumpkin & spinach salad

Quinoa, black lentil, pumpkin & spinach salad

From
Grains
Serves
6 as a side dish
Prep
15 mins
Cooking time
30 mins
Photographer
Deidre Rooney

This is one of the prettiest dishes in this book – the colours are stunning.

From the grocer

Ingredients

Quantity Ingredient
50g sultanas
2 tablespoons olive oil
200g black lentils, rinsed and drained
200g quinoa
1 tablespoon white wine vinegar
2 teaspoons honey
80ml rapeseed oil
1/4 teaspoon garam masala
1/2 teaspoon korma curry powder
60ml pouring cream
salt
freshly ground pepper

From the greengrocer

Quantity Ingredient
500g pumpkin, peeled and seeded
35g baby english spinach leave

Method

  1. Preheat the oven to 180°C. Cover the sultanas with boiling water and leave to plump up for 20 minutes or so, then drain well. Meanwhile, cut the pumpkin into chunks and put into a roasting tin. Season with salt and pepper and drizzle with the olive oil. Roast for 20–30 minutes, or until completely tender.
  2. Put the lentils in a saucepan and cover with water. Bring to the boil and cook for 15–30 minutes, or until tender but not falling apart. Drain and rinse. Cook the quinoa in boiling water for 15 minutes then drain.
  3. To make the dressing, mix the vinegar with the honey, rapeseed oil, garam masala, curry powder, salt and pepper and cream. Stir in the drained sultanas. Toss the lentils and quinoa together and gently stir through the spinach, pumpkin and dressing. Serve immediately.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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