This is a beautiful, light ,yet hearty salad: quinoa and beluga lentils for sustenance, bell pepper and edamame for summery lightness, and chives and chive flowers for the onion dimension. Simply dressed with salt, toasted sesame oil and mirin. Perfect potluck salad.
Lentil, quinoa and chive salad:
- 1/2 cup dried beluga lentils,
- 1 bay leaf
- 1 garlic clove
- 1 cup water
- 1/2 cup quinoa
- 1 small garlic clove
- 1 ts olive oil
- 1/4 cup white wine
- 1 cup water
- 1/4 israeli couscous (or harvest grains from TJ)
- 1/2 cup water
- 1 ts butter
- 1 TB roasted sesame oil
- 2 TB mirin (sweetened rice wine vinegar)
- 1 ts sea salt
- 1 red bell pepper, small dice
- 1/2 cup shelled edamame
- handful of chives with flowers
Cook the lentils, quinoa and couscous separately. Cook lentils in 1 cup water with 1 fresh bay leaf and 1 garlic clove for ca 25min. In another pot, heat the olive oil and add the garlic clove; fry for 1min and add quinoa, and toast it shortly. Add the white wine, cook it off and add the water. Bring to a boil and let simmer on low with closed lid for 30min. In a pan, melt the butter, and add the harvest grains. Toast shortly, then add the water. and simmer on low for 20min.
Cool all ingredients, and mix with the sesame oil, mirin and salt. Add the bell pepper and edamame. Chop the chives, and preserve the flowers. Mix in about 2/3 and use the remaining for decor. Serve!