We ALL get into the cooking rut sometimes, where we make the same easy thing over and over and over until it seems that you've forgotten how to make anything else! That's where I found myself recently, stuck in a rut with zucchini! Regardless of how much I enjoy zucchini, I had cook something without it so I started searching the web for inspiration. I'm not much for following recipes, but I whole-heartedly enjoy inspiration. This is what I came up with...full of protein, fiber, potassium and anti-inflammatories!
Lentil-Quinoa Salad with Pumpkin
Salad:
1/2 cup quinoa, uncooked
1 cup brown lentils, uncooked
3 scallions, chopped
1 can pumpkin
1 large tomato, chopped
Dressing:
2 Tb Extra Light Olive Oil
6 Tb Lime juice
1 tsp coriander
2 Tb curry or your own curry mix (add garlic powder, salt to taste)
1/4 tsp turmeric
1/4 tsp tarragon
1 tsp ground ginger
Directions:
Cook quinoa as directed (2:1 water:quinoa ratio). Cook lentils as directed until tender. Drain and return to cooking pot and fold in pumpkin (to help warm it and make it easier to mix. In a large bowl put scallions, tomato and quinoa together. In small bowl whisk the dressing ingredients together. Finally put lentil/pumpkin mixture into large bowl, drizzle in the dressing and fold it all together. Let sit for at least 10 minutes before serving to meld flavors. Can be served as a warm salad or chilled. It's up to you!
This is a totally refreshing, lovely combination of flavors. The sweetness of the pumpkin picks up the lime and relaxes the curry. You can also substitute avocado for the pumpkin if you would like to (and the lime juice helps keep the avocado from turning brown)! Each serving is also chock-a-block full of complete vegeterian-source protein, fiber, potassium, zinc, iron, antioxidant beta-carotenes lutein and zeaxanthin, vitamin C and magnesium and more!
Let me know what you think or how you altered it to incorporate what you happened to have in your fridge!
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