Kimberley @ The Year In Food (blog)

Recipe by

Kimberley @ The Year In Food (blog)

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Spring Lentil & Quinoa Pilaf

Servings: 4

Kimberley is a blogger and freelance photographer based in San Francisco and Portland, OR. Visit the full blog post for this recipe by visiting theyearinfood.com

Kimberley @ The Year In Food (blog)

Recipe by

Kimberley @ The Year In Food (blog)

View All

Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) olive oil

    5 stalks green garlic, diced (OR use 1 small onion or 1 leek with 1 garlic clove)

    1 cup (250 mL) green lentils

    1/2 cup (125 mL) quinoa (any colour, or mixed)

    4 cups (1 L) vegetable broth

    1 purple daikon

    1 watermelon radish

    2 or 3 rainbow carrots, peeled

    small handful, asparagus shoots

    4 cups (1 L) baby spring greens (such as sorrel, radish sprouts, young arugula, etc)

    1/3 cup (75 mL) coarsely chopped pistachios

    Creamy Meyer Lemon Yogurt Dressing:

    1 garlic clove, pressed or minced

    pinch, salt

    1 Meyer lemon, zest and juice

    1 Tbsp (15 mL) white balsamic vinegar

    1/2 cup (125 mL)Greek yogurt

    1 tsp (5 mL) honey

    1/4 cup (60 mL) olive oil


Directions

  1. In a medium sized pot over medium low heat, add 1 Tbsp (15 mL) olive oil, and half of the diced green garlic stalks (or half the onions and garlic). Sauté until soft, about 2-3 minutes. Add the lentils and stir for another minute or so. Add 3 cups (750 mL) of the veggie broth, raise the heat, and cover. Once gently boiling, reduce heat to low, and simmer until the lentils are tender and plump, and the water is absorbed, about 35-40 minutes. If there is any liquid left in the lentils once they are cooked, remove the lid and continue stirring with the heat off.
  2. While the lentils cook, prep the quinoa. In a separate small pot, add the remaining 1 Tbsp (15 mL) of olive oil and the remaining green garlic or onion. Sauté until soft, about 3 minutes. Add the quinoa and stir for another minute or so. Add the remaining cup of veggie broth, raise the heat, and cover. As soon as the quinoa reaches a gentle boil, reduce heat to low and continue to simmer until the quinoa is cooked through, about 15-18 minutes.
  3. While the lentils and quinoa are simmering, prep the veggies and the dressing. Using a mandolin, carefully slice the veggies into thin discs. Start with the daikon and radish, then slice the coins into quarters. Toss them into a large mixing bowl. Follow with the carrots (but don’t quarter them), and finish with the tender asparagus. If you don’t have a mandolin or benriner, you can also use a vegetable peeler to shave the veggies lengthwise into long, delicate tendrils. If you have none of these, or would prefer a simpler method, you can also simply thinly slice by hand.
  4. In a small mixing bowl, combine the garlic, a generous pinch of salt, the zest and juice of the Meyer lemon, and the vinegar. Whisk with a fork to mellow the garlic’s bite. Add the Greek yogurt and honey slowly whisk in the olive oil, stirring vigorously until the dressing is thoroughly combined and creamy. Season to taste with more salt if desired.
  5. Mix the lentils and the quinoa together and transfer to a serving dish.
  6. Add the spring greens to the mixing bowl with the veggies. Drizzle the dressing over; you may have some leftover. It also tastes great mixed in directly with the lentils.
  7. To serve, add a pile of the spring vegetables to a serving of the lentils and quinoa. Finish with a sprinkle of pistachios.