Apples, coupled with the added fresh bite of sliced fennel, Easter radishes, Italian parsley, celery and much more make for a true "power" lunch!
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- 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
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, through “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.