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Easy dinner recipes: Great lentil, quinoa and rice salads in under an hour

Recipe: Quinoa and kale salad
(Glenn Koenig / Los Angeles Times)
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Love a hearty salad? From lentil, to quinoa and cool rice, these rich salad options come together quickly. Best of all? They can be made ahead of time, the flavors improving as the salad has a chance to sit.

Quinoa and kale salad: Dark green julienned strips of kale are tossed with nutty quinoa and sunflower seeds, colorful bell pepper and red grapes, then dressed with a bright Champagne vinaigrette. Parmigiano and manchego cheese lend a subtle richness; the preserved lemon strips add a salty tang.

Cool rice and cucumber salad: When we want to bring out the best in rice, cook it like pasta in a big pot of water. As Food editor Russ Parsons notes, this makes for grains that are light and separate, not sticking or clumped together. For a refreshing salad idea, toss the cooled grains with cucumber and a bright, tangy dressing. The dish can be made ahead of time and chilled until ready to serve.

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Quinoa lentil salad with tomatoes: Nutty quinoa, French lentils, fresh mint and parsley, a little garlic and some bright tomatoes make for a perfect summer salad, whether you’re looking for a light main course or flexible side dish. (And if you don’t tell, you’re guests probably won’t even suspect that it’s also vegetarian.) You can find the recipe below.

LENTIL SALAD WITH TOMATOES, ZUCCHINI AND ARUGULA

Total time: 50 minutes | Serves 4

1/4 pound zucchini, cut in 1/2 -inch dice
1 1/2 teaspoons salt, divided, plus more to taste
1 cup lentils
3 tablespoons finely chopped chives
1 clove garlic, minced
2 tablespoons olive oil, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more to taste
1/2 pound cherry tomatoes, cut in half
Juice of 1/2 lemon
1/2 cup torn arugula leaves
2 tablespoons toasted pine nuts

1. Place the diced zucchini in a colander and sprinkle liberally with 1 teaspoon salt. Toss to coat evenly and set aside to drain until the zucchini has begun to soften (the cut edges will appear slightly rounded), about 30 minutes. Rinse well under running water and pat dry with a tea towel.

2. Meanwhile, rinse the lentils under running water and add them to a large pot of rapidly boiling, liberally salted water. Return to a simmer and cook until they are tender, 20 to 30 minutes. Drain the lentils, rinse under running water to stop the cooking, and turn them out into a tea towel to dry and finish cooling.

3. Stir the lentils, chives and garlic together in a large bowl with 2 tablespoons olive oil. Season with with one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. The mixture should be highly seasoned.

4. Stir in the zucchini, cherry tomatoes and lemon juice. Gently fold in arugula leaves. Add just enough olive oil to barely moisten the arugula (you may not need to add any). Stir in the pine nuts and serve at room temperature.

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Each of 4 servings: 268 calories; 14 grams protein; 33 grams carbohydrates; 12 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 591 mg. sodium.

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