QUINOA, LENTIL SPROUT AND ARUGULA SALAD

Quinoa, Lentil Sprout and Arugula Salad image

Use lentil or sunflower sprouts, which have a peppery flavor, in this well-textured salad. These sprouts are available in many farmers' markets but very easy to make yourself (see below). I prefer black or red quinoa in this dish because I like the texture, but regular quinoa works as well.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 5m

Yield Serves four to six

Number Of Ingredients 14

Ingredients

3/4 cup cooked quinoa, preferably the red or black variety
1 cup sprouted lentils or sunflower seeds
3 ounces wild arugula or baby arugula (4 cups tightly packed)
1/4 red bell pepper, sliced thin
1/4 cup broken walnuts (3/4 ounce)
1/4 cup crumbled feta (1 ounce)
2 to 3 tablespoons chopped fresh herbs, like dill, tarragon, chives and parsley
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar or red wine vinegar
Salt
freshly ground pepper
1/2 teaspoon Dijon mustard
1 small garlic clove, puréed with a pinch of salt
6 tablespoons extra virgin olive oil, or use half olive oil and half grapeseed oil

Steps:

Combine all of the salad ingredients in a large bowl.
Whisk together the lemon juice, vinegar, salt and pepper, mustard and garlic. Whisk in the oil. Toss with the salad, and serve.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 192 milligrams, Sugar 1 gram, TransFat 0 grams