Spring Lentil & Quinoa Pilaf – Lentils.org

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