{"id":22670,"date":"2011-04-19T15:03:37","date_gmt":"2011-04-19T21:03:37","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=22670"},"modified":"2021-09-24T17:07:57","modified_gmt":"2021-09-24T21:07:57","slug":"black-quinoa-and-red-lentil-salad-with-parsley","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/black-quinoa-and-red-lentil-salad-with-parsley\/","title":{"rendered":"Black Quinoa and Red Lentil Salad with Parsley"},"content":{"rendered":"

I dreamed this salad up last week, thinking it would be perfect for Passover. Turns out there’s a lot of debate about whether or not quinoa’s actually Passover-appropriate<\/a> (and many Jews won’t eat lentils during Passover, either). So while I am<\/em> posting this during Passover, the observant among you might choose to make it some other time.<\/p>\n

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This is a great one-pan vegetarian dish that could be embellished in a number of ways. It’s got a good amount of protein from the quinoa and lentils already, but you could add some cooked fish or chicken, if you like. You could also top individual servings of this salad with a fried or poached egg. I love parsley- it’s incredibly nutritious and so flavorful- but if you are not a fan, you can substitute your favorite salad greens instead.<\/p>\n

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Standard quinoa will work in this recipe, of course, as will French or other lentils (though the cooking time may need to be adjusted with a different type of lentils). Feel free to cook in seasonal vegetables or to omit the olives and\/or preserved lemon rind if you don’t enjoy those flavors; if you do keep them in, I think toasted pine nuts would be a great addition to the salad (sadly, I was out of these when I made mine).<\/p>\n

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I am sending this post along to Jen’s Grains and Legumes Kitchen Bootcamp for April<\/a>!<\/p>\n

More delicious looking quinoa salads:
\nQuinoa Side Dish with Pine Nuts from Kalyn’s Kitchen<\/a>
\nQuinoa Salad with Roasted Vegetables from Deliciously Organic<\/a>
\nSweet and Crunchy Quinoa Salad from The Kitchn<\/a>

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Recipe for Black Quinoa and Red Lentil Salad with Parsley<\/h2>\n
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Adapted from this quinoa dish of mine<\/a>
\nMakes 4 servings<\/span><\/div>\n
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Servings: <\/span>0<\/span><\/div>\n\n\n\n