Spring Lentil & Quinoa Pilaf
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
Keywords
- salad
- whole green
- home cook
- english
- asparagus
- quinoa
- spring
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.
Cooking tools:
- Mandoline
- Peeler
- Microplane
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Serving platter
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
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