- 1 cup tri-color quinoa
- 1/2 cup French green lentils (Lentilles Du Puy)
- 2 Stemilt 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
Apples, coupled with the added fresh bite of sliced fennel, Easter radishes, Italian parsley, celery and much more make for a true "power" lunch!
In CategoryLunch, Dinner
- 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 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.
Note: test quinoa and lentils before pulling off heat and adjust cook time, as preferred, to achieve a firmer bite.
- 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 vinaigrette in a large bowl.
- Add sliced apple to vinaigrette and mix well to coat (this helps keep apples bright). Add parsley and “cooled” maple-sweetened walnuts to bowl.
- Then add cooled quinoa and lentils. Mix salad thoroughly and season with salt and pepper.
- If desired, allow salad to sit in fridge for 15 to 20 minutes so flavors can mix and mingle.
- Plate salad with a topping of fresh arugula and serve.
Note: If you plan to store salad in fridge, keep arugula separate until ready to plate. Salad, without arugula mixed in, will keep nicely in fridge for 3 to 5 days.
- Calories: 315.6 mg
- Fat Content: 8.6 g
- Sodium Content: 76.2 mg
- Carbohydrate Content: 51.2 g
- Fiber Content: 8.6 g
- Sugar Content: 10 g
- Protein Content: 9.28 g