Quinoa, Lentil and Radish Salad with Piquant Salsa Verde Dressing
from What Katie Ate
For the Salad:
1 cup Puy/French lentils
1 cup quinoa
A bunch of small radishes, finely sliced on a mandolin and a few of the smallest ones quartered for garnish
1 cup smoked almonds, roughly chopped
For the Dressing:
1/3 cup light olive oil
1/4 cup white wine vinegar
Large handful fresh basil leaves
Handful flat leaf parsley
1 anchovy fillets
Juice and zest 1 lemon
Freshly ground black pepper
Extra Virgin olive oil
Make the Salad:
Cook lentils and quinoa in separate pots (add 1 cup grain/pulse to 3 cups water, bring to the boil then reduce heat and simmer for 30 minutes each. Rinse both well under cold running water then drain thoroughly).
Heat 1 tablespoon olive oil in a large frying pan, when hot add the quinoa, season with a little salt and freshly ground black pepper. Fry quinoa for 8-10minutes stirring/tossing often until lightly toasted and light golden brown. Remove from heat.
Put the quinoa and lentils into a large mixing bowl along with the sliced radishes and chopped almonds. Add 1 tablespoon of extra virgin olive oil and coat everything well.
Finish the salad with a sprinkling of sprouts and the extra quartered radishes. Serve the dressing in a separate bowl.
Make the Dressing:
Put all ingredients into the bowl of a food processor and whizz together for 3-4 minutes. Put it into a small bowl and serve along-side the salad.