FRUITY CURRIED LENTIL SALAD

Fruity Curried Lentil Salad image

This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur wheat.

Provided by Candi Waldrop Morgan

Categories Salad Grains Quinoa Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

1 (8 ounce) can pineapple chunks, juice reserved
½ cup quinoa
½ cup lentils
salt and ground black pepper to taste
2 teaspoons curry powder
½ cup unsweetened dried coconut
¼ cup chopped pecans
¼ cup finely diced red onion
1 tablespoon chopped fresh cilantro

Steps:

Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more.
Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 327.9 calories, Carbohydrate 42.1 g, Fat 14.1 g, Fiber 12.3 g, Protein 11.1 g, SaturatedFat 7.3 g, Sodium 8.6 mg, Sugar 10.2 g